Chicken LasagnaSubmitted by: FAT_BEGONE
1 - 15 oz - Great Value Part Skim Milk Ricotta Cheese
12 oz water
1 - 6oz - Great Value Tomato Paste
1 - 10.5 - 98% Cream of Celery Soup
1 - 14.5 oz - Hunt's 100% Natural Stewed Tomatoes
1 - 13 oz. - Member's Mark canned Chicken Breast in Water
1.5 cup - Great Value Shredded Low-Moisture
2 tsp - Italian seasoning
8 - Lasagna Noodles
*Mix soup, tomatoes, tomato paste, chicken, hot sauce and 12 oz of water together in large bowl.
*Mix ricotta cheese, italian seasoning and 1 cup of the mozzerella cheese together in another mixing bowl.
1.)Place 1/2 cup of sauce mix into bottom of each pan.
2.) Place 3 noodles over the sauce in each pan.
3.) Place 1/3 cup of cheese mixture over noodles. 4.) Place 3/4 cup of sauce over cheese mixture in each pan.
Repeat steps 2-4 until you run out of ingredients.
Top with remaining Mozz. cheese.
NOTE: You will probably need to break the noodles some to fit them into the pans. Use the broken pieces as part of your noodle count.
Cover with foil and cook at 350 for one hour. Remove cover and continue cooking for an additional 10-15 minutes.
Makes 2 Pans of lasagna with 6 servings each or one large lasagna with 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user FAT_BEGONE.