Speedy Chicken Lasagna - cooking recipe

Ingredients

1 1/2 c. nonfat Ricotta cheese
1 egg
1 c. shredded part skim Mozzarella cheese
1 1/2 tsp. Italian seasoning, crumbled
1/4 c. grated Parmesan cheese
4 c. tomato sauce
6 oz. no cook lasagna noodles
2 c. shredded, cooked chicken

Preparation

Blend Ricotta, egg, 1/2 cup Mozzarella, 1/2 teaspoon Italian seasoning and 2 tablespoons Parmesan in bowl.
Stir remaining Italian seasoning into tomato sauce.
Spread 3/4 cup of sauce in bottom of 8 x 8 x 2-inch square baking dish.
Place single layer of noodles over top.
Spread 1/2 of Ricotta mixture on top.
Layer lasagna noodles, 3/4 cup sauce, lasagna noodles, remaining Ricotta, lasagna noodles, 1/2 cup sauce plus cooked chicken and lasagna noodles.
Top with remaining sauce, Mozzarella and Parmesan.
Cover with foil.
If you wish, you can freeze for up to 1 month.
Thaw in refrigerator before baking.
Bake the lasagna, covered, in 400\u00b0 oven for 40 minutes.
Remove foil.
Bake another 10 minutes or until golden and heated through.