This is from my Taste of Home magazine
1 cup ricotta cheese
1 c cottage cheese
1/2 pkg. (5 oz) frozen spinach, thawed, squeezed dry and chopped
1 egg
1/2 tsp oregano
1/8 tsp black pepper
12 lasagna noodles
1 small fully cooked rotisserie chicken (I cooked 2 chicken breasts and used them)
4 cups chunky vegetable pasta sauce
1 c crumbled feta cheese (4 oz)
1 1/2 c shredded mozzarella cheese (6 oz)
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 into bite size pieces. You should end up with about 3 1/2 c chicken. Set aside.
Spray a 9x13 baking pan. To assemble lasagna, spoon 1 c sauce over bottom of pan. Arrange 4 noodles, 3 lengthwise and 1 crosswise, over sauce. Top noodles with another cup of sauce, followed by 1/3 chicken, 1/3 feta, 1/3 mozzarella. Arrange 4 more noodles on top, followed by 1 cup sauce, 1/3 chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella. Repeat layering with remaining noodles, sauce, chicken, feta, and mozzarella. Sprinkle parsley on top.
Cover loosely with foil and bake at 375 for 40 minutes. Remove foil and bake for 5 more minutes. Let stand for 10 minutes before serving.
We really liked this lasagna. I didn’t put the spinach in because last time I put spinach in something, Ian wouldn’t eat it.
