1 1/2 lbs. boneless, skinless chicken breast
1 small box frozen chopped spinach
10 oz. Feta cheese
1 egg
32 oz. Ricotta cheese
12 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
10 lasagna noodles
48 oz (3 lb) jar of Prego spaghetti sauce
1 tsp garlic powder
1 tsp oregano

Thaw, rinse and drain spinach. Preheat oven to 375°F.

Coat a large (14x9) glass baking dish with cooking spray. Place cleaned and trimmed chicken breast in baking dish and season with garlic powder and oregano. Cover with foil and bake for 45 minutes.

Boil noodles according to directions on box, rinse and drain. When chicken is done, remove from oven and reduce temperature to 350°F. Whisk 1 egg into large bowl. Add ricotta, mozzarella and Parmesan cheeses. Tear spinach and stir into cheese mixture, removing any clumps. Set aside.

Shred chicken into small, bite-size pieces by pulling it apart using 2 forks. Re-coat, clean baking dish with cooking spray. Cover bottom of baking dish with sauce.

Layer: 5 noodles, thin layer of sauce, cheese/spinach mixture.

Next: Chicken, 5 Noodles, remaining sauce, Feta cheese.

Cover with foil and bake on center rake for 60 minutes. Let cool for 15 minutes before uncovering.

Fresh mushrooms may also be added to this recipe, placed between the thin layer of sauce and cheese mixture.

Serve with a Caesar salad side, garlic bread and a glass of red wine.

Submitted by: Tina King