My kids love lasagna and I love all things with tomatoes, basil and mozzarella – so I figured why not throw it all into one? This is actually a healthy version of lasagna and it is full of flavor! You are going to love it!
3 cups cooked and shredded chicken (I used rotisserie chicken)
1 can (12 oz.) artichoke hearts, drained, chopped
1 cup of shredded mozzarella cheese
1 cup of cherry tomatoes, then slice them
1 cup of low-fat cottage cheese
1 cup of baby spinach
2 cups of Prego Red Sauce (I like basil flavor)
1/2 teaspoon of minced garlic
1/4 cup fresh basil, chopped
15 lasagna noodles, cooked
12 slices of lowfat mozzarella
Preheat oven to 350F
In a large bowl, combine chicken, artichokes, the cottage cheese, 1/2 the basil, the minced garlic and tomatoes. Set aside.
Layer 5 noodles on the bottom of the 9x13 pan. Take half of the chicken mixture and spread it on the noodles. Place half of your sauce and half of your spinach on top. Add another layer of noodles and add your mixture, then cheese and spinach again.
Add the last of the noodles.
Place your mozzarella slices over the top of the noodles.
Top with the rest of the basil and cover with foil.