Easy White Lasagna

INGREDIENTS:

6 Whole wheat lasagna noodles
1 Jar Ragu Light Parmesan Alfredo
3/4 lb Chicken breast tenderloins
1 10oz Box frozen chopped spinach, thawed and water squeezed out
1 6.5oz Can sliced mushrooms, drained
1/2 14.5oz Petite cut diced tomatoes, drained
1/4 tsp Garlic powder
1/4 tsp Oregano
Tony Chachere's More Spice

DIRECTIONS:

1. Cook pasta in boiling salted water for 10-12 minutes
2. Cube chicken and brown in skillet with a mild sprinkling of Chachere's; when cooked, chop chicken into finer pieces
3. Combine, sauce, chicken, spinach, mushrooms, tomatoes and spices in mixing bowl; stir well
4. Treat glass baking dish with non-stick spray
5. Spread enough of the sauce mixture to cover the bottom of the pan
6. Layer three noodles, side-by-side, longways over sauce
7. Spoon half of the remaining sauce mixture over the noodles
8. Sprinkle with six cheese Italian mix shredded cheese (amount is up to you...I used about 1/4 to 1/2 of a cup)
9. Layer three noodles on top
10. Spoon the rest of the sauce mixture over noodles
11. Sprinkle more cheese on top (same amount as before)
12. Cover with foil and bake on middle rack at 350 for 45 minutes
13. After 45 minutes, uncover and bake for 5-10 more minutes

This was enough for about 8 large servings. We didn't serve anything with it, so we had kinda large servings. ;-)

You can be creative with this recipe and substitute various veggies, leave out the chicken, add more chicken, or even sub shrimp or crab meat for the chicken.

If you'd like an even lighter lasagna, only add the shredded cheese on the very top.

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