One of our blog followers (yay Chad Bolt!) recommended a great lasagna recipe from Runner’s World. I am not a runner by any means, but I know a great recipe when I see it. I got lazy and used canned chicken instead of cooking some fresh, and that could have been a mistake, lol. This was delicious fresh made but actually better as leftovers because you couldn’t taste the canned chicken A little higher in points (14 a serving) but hearty and cheesy and awesome! Thanks for the recommendation, Chad.
15 oven-ready, lasagna noodles
4 cups shredded cooked chicken
1 1/2 tsp dried basil
8 ounces low fat cream cheese, softened
1/2 cup chicken broth
3 cups marinara sauce
3 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
Heat oven to 400° F.
Combine chicken, basil, 6 ounces of cream cheese, and 1/4 cup broth.
Mix remaining cream cheese and broth in a separate bowl.
Spread 1/3 cup marinara on the bottom of a large baking dish; assemble 4 layers as follows: 3 noodles, 2/3 cup marinara sauce, 1 cup chicken mixture, 3/4 cup mozzarella, and 2 tbs Parmesan. Top with last noodles, the broth mixture, and the remaining cheeses.
Cover with foil and bake 45 minutes. Then, turn oven to broil, remove foil and broil until golden brown, about 5 minutes.