Adapted from
Mr. Food's Easy Cooking Magazine
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1 lb
ground chicken breast
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26 ozs
low-fat spaghetti sauce
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14 1/2 ozs
canned Italian style tomatoes
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1 1/2 tsps
salt
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1/8 tsp
black pepper
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16 ozs
fat-free cottage cheese
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10 ozs
frozen spinach, thawed and drained
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1/4 c
parmesan cheese
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1 whole
egg, beaten
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10 pcs
lasagna noodles, uncooked
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4 ozs
mozzarella cheese, shredded
Preheat oven to 375. Prepare a 9 x 13" baking dish with cooking spray; set aside. In a large saucepan, cook chicken until no longer pink. Add spaghetti sauce, tomatoes, salt, and black pepper. Mix well and set aside. In a mixing bowl, combine cottage cheese, spinach, parmesan cheese, and egg. Mix well. Spread two cups of the chicken mixture over the bottom of the prepared dish. Layer four noodles lengthwise over sauce in the baking dish and one noodle across the end of the dish, completely covering the sauce. Spread the cottage cheese mixture evenly over the noodles, then sprinkle one cup mozzarella cheese over top. Arrange remaining noodles over top. Cover with remaining chicken mixture. Bake 45 minutes, or until noodles are tender. Remove from oven and top with remaining mozzarella cheese. Cover with aluminum foil and let stand 15 minutes. Then cut and serve.