Preparation time: 30 min
Cooking time: 45 min
Healthier lasagna recipe made with chicken - from Crazy Plates cookbook
In a medium bowl, combine ricotta cheese, cottage cheese, spinach, egg white and oregano. Cover and refrigerate until ready to use.
Prepare lasagna noodles according to package directions - drain, rinse with cold water, and drain again (or use oven ready). While noodles are boiling, remove skin from chicken and chop meat into bite-sized pieces (or just rip it). You should end up with roughtly 3-1/2 cups chicken. Set aside.
Spray a 9 x 13 inch baking pan with non-stick spray. To assemble, spoon 1 cup sauce over bottom of pan. Arrange 4 lasagna noodles, 3 lenghtwise and 1 crosswise, over sauce.
Top noodles with another 1 cup sauce, followed by 1/3 chicken, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Arrange 4 more noodles over tope followed by 1 cup sauce, 1/3 chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella, olives. Sprinkle parsley over tope.
Cover loosely with foil and bake at 375 degrees fro 45 minutes. Remove foil for last 5 minutes of baking time. Let cool for 10 minutes before serving.