Reduced Fat Chicken Caesar Lasagna

8 oz box Oven Ready Ronzoni Lasagna Noodles

16 oz cooked, chopped chicken breast

10 oz package frozen chopped spinach, thawed and drained

3 tbsp. lemon juice, 3 tbsp

1 cup bottled roasted red peppers - drained and chopped

4 tbsp. I Can't Believe It's Not Butter, Light Spread

2 cup low fat heavy cream substitute (see recipe)

Pepper, black, .5 tsp

Salt, 1 tsp

0.5 cup grated parmesan Cheese

0.75 cup finely shredded italian blend cheese 2% or part Skim cheese

1. Preheat oven to 325

2. Make low fat heavy cream substitute by adding 1 2/3 cups low fat cottage cheese to 1/3 cup non-fat powdered milk and pureeing in a blender for 5 mins.

3. In sauce pan, melt butter. Add low fat heavy cream substitute, salt and pepper. Mix well and cook on a slow boil for about 5 to 8 minutes until the mixture thickens.

4. Remove from heat and add 1/2 cup grated parmesan cheese. Add lemon juice and stir in chicken, spinach and red peppers.

5. Coat a 9 X 12 pan or 3 qt. backing dish with nonstick spray. Arrange 1/3 of noodles in bootom of pan.

6. Add 1/3 chicken and sauce mixture. Repeat layers of noodles and chicken/sauce mixture twice.

7. Cover and bake for 40 minutes.

8. Uncover and sprinkle with italian blend cheese and bake uncovered for 5 minutes to melt cheese.

9. Let stand for 15 minutes before serving

Makes 9 servings.

Number of Servings: 9

Recipe submitted by SparkPeople user KAYEREADER.