low-fat chicken spinach lasagna

I have been looking for this recipe for quite some time! It is very easy to make, very healthy, and yummy! :)

Here's what you'll need: 

1 package whole wheat lasagna noodles

2  jars (26 ounces each) marinara sauce

14 ounces small curd cottage cheese (low-fat works best)

2 cups cooked chicken, diced or shredded

2 cups mozzarella cheese (or similar favorite)

1 cup fresh or frozen chopped spinach

3/4 cup brown mushrooms, sliced or chopped (uncooked)

1/4 cup Parmesan cheese (top layer only)

2 Tbsp. sugar

Here's what you'll do:

Add 1 Tbsp. of sugar to each jar of marinara sauce. Place a few spoonfuls of sauce in bottom of baking dish to coat bottom. Begin layering noodles (uncooked. That's right, UNCOOKED!) sauce, cottage cheese, spinach, mushrooms, chicken, and shredded mozzarella cheese. Be careful to distribute ingredients evenly, including corners. Frozen spinach need not be thawed if it can be separated. Otherwise, thaw in microwave. 

At final layer, top only with sauce (leave no pasta exposed) and garnish with shredded Parmesan. Cover loosely with foil. Bake 30 minutes at 425 degrees F. then reduce oven temperature to 375 degrees F. Bake 20 to 30 minutes more or until lasagna is thoroughly heated and bubbly. Make sure the noodles are cooked all the way. 

Remove from pan from oven and let stand at least 10 to 15 minutes prior to slicing to help keep lasagna layer intact when serving. 

Yield: Serves 8 to 10 servings

ENJOY!

Recipe Source: Your Chicken is Cooked by Lauren Rae Brimmer (Fallbrook Press)