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Mexican Spinach Lasagna

Kraft Memeber Recipe
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Makes: 9 servings Total Time: 1 hr 35 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 1 1/4 pound uncooked boneless skinless chicken breast
  • 15 1/2 oz. canned great Northern beans, drained
  • 1 large onion, chopped
  • 1 medium bell pepper, chopped
  • 1 tsp. ground cumin
  • 9 whole wheat lasagna noodles
  • 2 cup KRAFT shredded fat-free cheddar cheese, divided
  • 10 oz. chopped frozen spinach, thawed and squeezed dry
  • 4 large eggs
  • 24 oz. fat-free cottage cheese
  • 1/2 tsp. table salt
  • 12 oz. salsa verde
  • 15 oz. fat-free chicken broth
make it
Boil chicken breast, and shred. Combine chicken breast shreds with drained beans, chopped onion, chopped bell pepper, cumin and salt and pepper to taste.

Spray a 9x13 pan with Pam. Lay 3 wheat lasagna noodles in bottom of pan. DO NOT COOK NOODLES FIRST. Spread 1/2 of the chicken mixture over the noodles. Sprinkle 1 cup cheese over top. Layer 3 more noodles on top. Now, mix the spinach, eggs and cottage cheese together- add 1/2 tsp. salt. Spread this over the top of noodles. Add 3 more noodles. Add remaining chicken mixture over top of 3rd layer of noodles. Top with remaining 1 cup cheese. Mix salsa verde and chicken broth. Pour over whole pan.

Bake 1 hour 10 min. at 350 degrees F. May want to adjust the spices to suit your own tastes.
Notes
This recipe was shared with me by my friend, Jodi. We have always watched our weight together and this dish fits well with our plan of eating good tasting food, as well as nutritious! It has become a hit at their house as well as mine!
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