Ingredients

The following ingredients have 10 Servings
  • 2 jars (25 ounces each) marinara sauce (I like Classico Tomato Basil)
  • 1 package (8 ounces) no-boil lasagna noodles
  • 1 container (15 ounces) low-fat ricotta cheese
  • 2-1/4 cups shredded part-skim mozzarella cheese
  • 3 cups chopped cooked chicken breast (I used rotisserie chicken)

Instruction

  • Preheat oven 375F degrees. Coat a 13x9-inch baking pan or your slow cooker with nonstick cooking spray.
  • Layer the ingredients into the pan / slow cooker as follows: Spread about 1 cup marinara sauce on bottom. Top with one-third of the noodle in a single layer. Next spread all the ricotta cheese evenly over the noodles. Top the ricotta cheese with 1 cup mozzarella, half the chicken and 1 cup of sauce. Repeat layering with another one-third of the noodles, the remaining chicken, and 1 cup mozzarella. Repeat with remaining noodles and sauce.
  • Cover with foil and bake in preheated oven for 1 hour.
  • Uncover and top with the remaining 1/4 cup of cheese. Place back in the oven for an additional 5 to 10 minutes, or until the cheese melts.
  • Remove from the oven and allow to rest for about 10 minutes.
  • Cut into 10 even pieces.