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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I used Bertolli's Vidalia Onion and Roasted Garlic sauce. I had never used goat cheese before, but it gave the dish an interesting and flavorful twist. My family went nuts over this recipe; hope yours does, too. Ingredients:
1 rotisserie roasting chicken, skin removed and chicken torn into pieces (3 cups) |
2 (26 ounce) jars pasta sauce |
2 cups shredded part-skim mozzarella cheese |
2 (10 ounce) packages chopped spinach, thawed and drained |
1 (4 ounce) package crumbled goat cheese |
1 (8 ounce) package no-boil lasagna noodles |
Directions:
1. Preheat oven to 350 degrees.
2. Cut chicken into small pieces.
3. Mix chicken with both jars of pasta sauce.
4. In an oblong dish, spread a thin layer of chicken sauce.
5. Top with a layer of noodles, chicken sauce, mozzarella cheese, half the spinach, goat cheese.
6. Repeat layering with noodles, chicken sauce, mozzarella, remaining spinach, and goat cheese.
7. Continue with remaining noodles, chicken sauce, mozzarella and goat cheese.
8. Bake, tightly covered, for 50 minutes.
9. Uncover and bake 5 minutes longer or until bubbly.
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