Chicken Lasagna

I love lasagna but most recipes used ground beef and ricotta cheese, both of which I don't like. I found this amazing recipe for chicken lasagna that I tweaked a bit and below is my take on chicken lasagna. Be careful, it goes fast!

Chicken Lasagna

3 skinless, boneless chicken breast (or 2 cups cooked chicken)

9 lasagna noodles

8 oz. cream cheese, softened

1 tsp. oregano

salt and pepper

2 c. shredded mozzarella cheese

1 (26 oz) jar spaghetti sauce

Bring a large pot of water to a boil and then add the chicken. Cook until the internal temperature reaches 160 with an instant read thermometer. About 20 minutes. Remove from water and shred.

Meanwhile, bring another large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.

Preheat oven to 350 degrees F. In a large bowl mix the chicken, cream cheese, oregano, salt and pepper, and 1 cup of the cheese.

Spread a thin layer of the spaghetti sauce in the bottom of a 9x13 baking pan. Next put down a layer of noodles, then a layer of meat, a layer of sauce and so on. Once you have laid your last layer of noodles, add the remaining sauce and top with the rest of the cheese.

Cover with tin foil and bake for 25 minutes, remove the tin foil and continue baking for 20 more minutes.

Let the lasagna stand for 10 minutes before serving.