Ingredients:
- 6 lasagna noodles
- 8 boneless, skinless chicken breast tenderloins
- 1C fat free ricotta, with Italian Seasoning mixed in
- 3 TBS grated Parmesan cheese
- 2 oz. shredded monterey jack cheese
- 1 can Tomato Soup
- 1/2 C water
- Salt, Pepper, Italian Seasoning, Onion Powder
- Olive Oil Cooking Spray
- Cook noodles according to package directions. Let dry.
- Spray a pan with cooking spray. Cook chicken. Season with Salt, Pepper, and Italian Seasoning
- Chop cooked chicken (I used my food processor to make ground chicken).
- Preheat oven to 375 degrees Fahrenheit.
- Mix soup, water, and seasonings (to taste) in a saucepan over medium heat.
- Spoon some sauce on the bottom of a 7x9 casserole dish.
- Put down 3 noodles, overlapping as needed.
- Put half of remaining sauce over noodles. Then layer on half of the Parmesan cheese, monterey jack cheese, ricotta cheese, and chicken.
- Repeat steps 6 & 7
- Bake for 20 minutes. Cut into 6 servings. Then enjoy!
- Calories - 289
- Protein - 28g
- Fiber - 1.4g
- Fat - 4.8g
- Sat. Fat - 2.6g