dinner tonight

[fatbitz]

and lunch tomorrow, and dinner tomorrow ... etc.

chicken lasagne

POINTS® value | 6
Servings | 9
main meals |

6 whole wheat lasagne noodles
15 oz fat-free ricotta cheese
8 oz Low-moisture part-skim mozzarella
1 egg
10 oz chopped frozen spinach
2 medium yellow or red peppers (or mix 'em up)
2/3 cup chopped onion(s)
1 small yellow summer squash
1 small zucchini
2 chicken breasts (about 1 pound)
2 1/2 cup Prego (U.S.) Roasted Garlic Parmesan Pasta Sauce
2 Tbsp plain fat-free yogurt

Defrost spinach. Drain/squeeze out excess water.

In 2 ziplocs: 1 Tbsp yogurt, basil, oregano, Italian seasoning, garlic; squish around to mix. Put a breast in each ziploc & seal, expelling air. Massage to work into breasts. Refrigerate 1-2 hours.

Prep vegetables: chop onion & peppers, slice squash.

Broil chicken until nearly done, cut into 1/2-3/4 inch dice.

Grate mozzarella. Boil noodles. Mix egg, spinach & ricotta.

Spray baking pan (13x9-ish, 2 quart rectangular) with olive oil.

LAYER:

• Ricotta
  
• Vegetables
  
• Chicken
  
• Mozzarella
  
• Sauce
  
• Noodles

REPEAT LAYERS.

Top last noodle layer with mozzarella & sauce.
Bake at 350 for 1 to 1-1/2 hours.