Quick, Creamy Chicken Lasagna

Ingredients:
15 oven-ready, rippled-style lasagna noodles (soaked in piping hot water for 10 minutes)
4 cups shredded cooked chicken
1 1/2 tsp dried basil
12 ounces cream cheese, softened
1/2 cup chicken or vegetable broth
3 cups marinara sauce (no sugar added or low-sugar)
4 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese

Method of Preparation:
Heat oven to 400 degrees. Combine chicken, basil, 8 ounces of cream cheese, and 1/4 cup broth. Mix remaining cream cheese and broth in a separate bowl. Spread 1/3 cup marinara on the bottom of a 13" X 9" baking dish; assemble 4 layers as follows: 3 noodles, 2/3 cup sauce, 1 cup chicken mixture, 3/4 cup mozzarella, and 2 Tbsp Parmesan. Top with last noodles, the broth mixture, and the remaining cheeses. Cover with foil and bake 45 minutes. Leaving dish on same rack, turn oven to broil. Remove foil and broil until golden brown, 5 minutes. Remove from oven; let sit for 10 minutes.

Calories per serving: 443 Carbs: 27g, Fiber: 2g, Protein 33g, Fat: 23 g

Last updated: March 20, 2013