3 skinless, boneless chicken breast halves
Enough Chicken broth to poach chicken in
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce
1 box frozen chopped spinach
Bring water to boil.
Cook lasagna noodles for 8 to 10 minutes, or until al dente.
Drain, rinse with cold water, and set aside.
Meanwhile, place the chicken in a saucepan with
enough chicken broth to cover, and bring to a boil.
Cook for 20 minutes, or until no longer pink and juices run clear.
Remove from saucepan, and shred.
Preheat oven to 350 degrees F (175 degrees C).
Dissolve the bouillon cube in hot water.
In a large bowl, mix the chicken with the bouillon, cream cheese, spinach, and 1 cup mozzarella cheese.
Spread 1/3 of spaghetti sauce in the bottom of a 9 inch square baking dish.
Cover with the chicken mixture, and top with 3
lasagna noodles; repeat.
Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
Bake for 45 minutes in the preheated oven.
Pairs Well With
Another that I adjusted from Allrecipes....this is one that we love in my household...My husband doesn't like ground beef so this lasagna is favored by him...It is also another recipe that is good if you have leftover rotisserie chicken.