Ground Chicken Lasagna

1 lb. (16 oz) perdue ground chicken (or any ground chicken

2 jars of Ragu Light (no sugar added) tomato sauce

1 can of diced tomatoes

1 can tomato sauce

16 oz. bag of mozzarella cheese

**any other cheese you may want, as well**

Lasagna noodles, whole wheat. (I bought 2 boxes, I used up an entire box of one, and then 5 extra noodles from the other box.)

Ricotta cheese, 15 oz. (I chose part skim, do what you'd prefer!)

1 individual sized container of cottage cheese

2 eggs

parsley, italian herbs, salt, etc. to taste

Makes about 15 or so med./small servings. I followed the instructions on the back of the lasagna noodle box, but instead of water, i added the diced tomatoes. I also added a bit of cheddar cheese, and added some cottage cheese into the cheese and egg mixture for some extra protein and calcium. And I didn't cook any of the noodles--I've made lasagna before without cooking them, and it came out deliciously fantastic. Oh, and substituted the chicken for the beef...it's less calories, and a bit better for you.

Basically: I followed the recipe on the box, but did my own little substitutions and subtle changes. I love to experiment!

Side note: it takes a bit longer to cook if you don't precook the noodles. It took me about 80 minutes total.
And: you might want to drain the diced tomatoes--my lasagna turned out a bit too "saucy". still good though!

Number of Servings: 14

Recipe submitted by SparkPeople user MELIMUFFIN.