Shelly's Recipe

CHICKEN LASAGNA - Quick and Easy

Category: Pasta - Baked

2 1/2 cups shredded chicken
26 or 28-oz jar spaghetti sauce
6 oz sliced mushrooms
8 oz can tomato sauce, Italian seasoning
1 tbsp minced garlic
1 box frozen spinach, thawed and squeezed dry
1 (15 oz) container ricotta cheese
1/3 cup Parmesan cheese
1 cup mozzarella cheese
9 no-boil lasagna noodles

Combine the chicken, sauce, mushrooms and tomato sauce in a large bowl. Add garlic and mix well.

Combine the spinach to the ricotta, Parmesan and mozzarella cheeses in a large bowl.

Spray a 13 x 9-inch pan with nonstick spray. Spoon a third the chicken mixture into the pan and cover with three of the noodles. Layer a third of the ricotta mixture on top of the noodles. Repeat the layers two more times, starting with the chicken, then noodles and ricotta. Finish with a layer of chicken.

Combine the cheeses and sprinkle on the top of the lasagna. Cover with pan with a piece of aluminum foil that has been sprayed with nonstick spray to prevent the cheese from sticking. Bake at 400 for 45 minutes, covered, then remove the foil for the last 15 minutes of cooking.