Ingredients
1
container (15 oz) ricotta cheese
2
eggs, beaten
1
cup shredded Parmesan cheese
1/2
chopped fresh basil leaves
1
clove garlic, finely chopped
1/2
teaspoon salt
3
cups shredded deli rotisserie chicken (about 1 lb)
1
package (10 oz) frozen spinach, thawed, squeezed to drain
1
jar (15 oz) Alfredo pasta sauce
9
uncooked lasagna noodles
3
cups shredded mozzarella cheese (12 oz)
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix ricotta cheese, eggs, 1/2 cup of the Parmesan cheese, 1/4 cup of the basil, the garlic and salt. In another medium bowl, mix chicken, spinach and remaining 1/2 cup Parmesan cheese.
Spread 1/4 cup of the pasta sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon half of ricotta mixture, half of chicken mixture, 1 cup of the mozzarella cheese and 1/2 cup of the pasta sauce. Repeat. Top with remaining noodles, remaining pasta sauce, tomatoes and remaining 1 cup mozzarella cheese.
Bake 45 to 50 minutes or until noodles are tender and casserole is bubbly. Let stand uncovered 10 minutes; sprinkle with remaining 1/4 cup basil.
