Another successful recipe from Runner's World magazine. We made this last night for Jason's pre-race dinner. It was so, so, so good. And now Barb has leftovers for the week too. For our non-meat lover friends, you can substitute the chicken for spinach and mushroom...we'll try that one next.
Quick, Creamy Chicken Lasagna
- 15 lasagna noodles (we used whole wheat), cooked al dente
- 4 cups shredded cooked chicken
- 1 1/2 teaspoons dried basil
- 12 ounces reduced fat cream cheese, softened
- 1/2 cup chicken or veggie broth
- 3 cups marinara sauce
- 4 cups shredded mozzarella cheese
- 3/4 cup grated parmesan cheese
Adjust oven rack to lower-middle position and heat oven to 400°F. Combine chicken, basil, 8 ounces of cream cheese, and 1/4 cup broth. Mix remaining 4 ounces cream cheese with 1/4 cup broth in a small bowl; set aside. To assemble, spread 1/3 cup marinara on the bottom of baking dish, then assemble 4 layers in the following order: 3 lasagna noodles, 2/3 cup marinara, 1 cup chicken filling, 3/4 cup mozzarella, and 2 tablespoons Parmesan. Top with remaining 3 noodles, the cream cheese-broth mixture, 3/4 cup mozzarella, and 1/4 cup Parmesan. Cover with cooking spray-coated foil and bake until bubbly, about 45 minutes. Leaving lasagna on same rack, turn oven to broil. Remove foil and broil until lasagna is golden brown, 5 minutes. Remove from oven; let sit for 10 minutes. Serves 12.
