Speedy Chicken Lasagna

1. 1

   Blend Ricotta, egg, 1/2 cup Mozzarella, 1/2 teaspoon Italian seasoning and 2 tablespoons Parmesan in bowl.

2. 2

   Stir remaining Italian seasoning into tomato sauce.

3. 3

   Spread 3/4 cup of sauce in bottom of 8 x 8 x 2-inch square baking dish.

4. 4

   Place single layer of noodles over top.

5. 5

   Spread 1/2 of Ricotta mixture on top.

6. 6

   Layer lasagna noodles, 3/4 cup sauce, lasagna noodles, remaining Ricotta, lasagna noodles, 1/2 cup sauce plus cooked chicken and lasagna noodles.

7. 7

   Top with remaining sauce, Mozzarella and Parmesan.

8. 8

   Cover with foil.

9. 9

   If you wish, you can freeze for up to 1 month.

10. 10

    Thaw in refrigerator before baking.

11. 11

    Bake the lasagna, covered, in 400u00b0 oven for 40 minutes.

12. 12

    Remove foil.

13. 13

    Bake another 10 minutes or until golden and heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.