Ingredients:
6 whole wheat lasagna noodles
3/4 lb chicken breasts, skinless, boneless, cut into 1/2-inch pieces
26 ounces tomato and basil pasta sauce, low-fat
1 (14 ounce) cans artichoke hearts, drained and coarsely chopped
1/2 cup roasted red peppers, drained, chopped bottled
1 (15 ounce) containers ricotta cheese, reduced-fat
1/4 cup pesto sauce, reduced-fat
2 cups mozzarella cheese, shredded part-skim, divided
chopped basil (optional)
cooking spray
Directions:
Preheat oven to 375 degrees.
Cook noodles according to package directions.
Coat a large saucepan with cooking spray, place over medium-high heat.
Add chicken; cook, stirring frequently, 2 minutes.
Add pasta sauce, artichokes and red pepper.
Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally.
Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish.
Layer 3 noodles over sauce.
Combine ricotta cheese and pesto; spoon over noodles.
Top with 1 cup sauce and 1 cup mozzarella cheese.
Repeat layering with remaining noodles, sauce and mozzarella cheese.
Cover with foil.
Bake 30 minutes.
Uncover; continue baking 10 minutes or until hot and bubbly.
Let stand 5 minutes before serving; garnish with basil, if desired.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.