Makes:
6 servings
Total Time:
1 hr 30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 1 pkg. lasagna
- 2 chicken breasts, diced
- 1/2 onion, chopped
- 1 pkg. (8 oz.) sliced mushrooms (optional)
- 2 cloves garlic, minced
- 3 egg whites
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained (I used half)
- 1 container (15 oz.) part-skim ricotta cheese
- 1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
- 1/3 cup KRAFT 100% Grated Parmesan Cheese, divided
- 2 cups spaghetti sauce
make it
PREHEAT oven to 350°F. Boil lasagna as package specifies. Spray large nonstick skillet with cooking spray (I used olive oil). Cook chicken enough to be able to dice it up in small pieces. Add onion, mushrooms, garlic and chicken; cook till chicken is done on medium heat, stirring frequently. Remove from heat. Beat egg whites lightly in medium bowl. Add mushroom mixture, spinach, ricotta cheese and half each of the mozzarella and parmesan cheeses; mix well.
DRAIN lasagna and rinse. Spread mixture evenly on lasagna noodles (not too much). Roll noodles. PLACE in 13x9-inch baking dish. Cover with spaghetti sauce.
BAKE 40 min. or until heated through. Top with the remaining mozzarella and parmesan cheeses; continue baking 5 min. or until mozzarella cheese is melted.
Notes
I modified this from the Kraft recipe for cheesy manicotti. It is really good!
