Roasted Chicken Lasagna With Ricotta And Spinach

Roasted Chicken Lasagna With Ricotta And Spinach

1 C. ricotta cheese
1 C. cottage cheese
1/2 (5 oz) pkg. frozen spinach thawed, squeezed dry and chopped
1 egg
1/2 t. dried oregano
1/8 t. black pepper
12 uncooked whole wheat lasagna noodles
1 small fully cooked rotisserie chicken
4 C. chunky vegetable pasta sauce
1 C. crumbled feta cheese
1 1/2 C. shredded mozzarella cheese
1/4 C. chopped black olives
2 T. chopped fresh parsley

In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and black pepper. Cover and refrigerate until ready to use. Prepare lasagna noodles according to package directions. Drain. Rinse with cold water and drain again. Set aside.
While noodles are boiling, remove skin from chicken and chop meat into bite size pieces. Set aside. Spray a 9x13 baking pan with cooking spray. To assemble lasagna, spoon 1 C. sauce over bottom of pan. Arrange 4 lasagna noodles, 3 lengthwise and 1 cross wise over sauce. Top noodles with another 1 cup of sauce followed by 1/3 chicken, 1/3 feta, 1/3 mozzarella and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella and olives. Sprinkle parsley over top.

Cover loosely with foil and bake at 375 for 40 minutes. Remove foil and bake 5 more minutes. Let stand for 1 minutes before serving.