Quick Creamy Chicken Lasagna

Quick Creamy Chicken Lasagna

15 oven-ready, rippled style lasagna noodles (soaked in hot water for 10 min.)
4 cups shredded cooked chicken
1 1/2 tsp. dried basil
12 oz. cream cheese, softened
1/2 cup chicken or vegetable broth
3 cups marinara sauce (low sugar/no sugar)
4 cups shredded mozzarella cheese
3/4 cups grated Parmesan cheese
Heat oven to 400 degrees. Combine chicken, basil, 8 ounces of cream cheese and 1/4 cup of broth. Mix remaining cream cheese and broth in a separate bowl. Spread 1/3 cup marinara on the bottom of a 13x9 baking dish. Assemble 4 layers as follows. 3 noodles, 2/3 cup sauce, 1 cup chicken mixture, 3/4 cup mozzarella, and 2 tablespoons Parmesian. Top with last noodles, the broth mixture and remaining cheese. Cover with foil and bake for 45 minutes. Leaving dish on the same rack, turn oven to broil. Remove foil and broil until golden brown. Remove from oven. Let stand 10 minutes.
Runners World Magazine Feb. 2012
Options
Use whole wheat pasta
Use no fat cream cheese
Use low fat/skim mozzarella
Enjoy!!!!!!