Kelly's Chicken Lasagna

8  ounces		WHOLE WHEAT Lasagna Noodles
2		Whole Chicken Breasts
5		sprays Olive Oil sprays
1/2  cup		of Tomatoe Paste
1  cup		of Diced Tomatoes
1  cup		of Tomatoe Sauce
1  cup		NO FAT Cottage Cheese
1  cup		of LOWFAT Mozerella Cheese
2  cups		of Spinache
2  tablespoons		of Brown Sugar
2  tablespoons		of Italian Seasoning
1  teaspoon		Garlic Salt

Tip: For nutritional information on all the ingredients in Kelly's Chicken Lasagna just click on each ingredient name. Then adjust the serving size for any Kelly's Chicken Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

BOIL your whole wheat Lasagna noodles in water (without salt), pour out water and drain, place in cold water, while you
cook the remaining ingredients.

In a saucepan, after sauteeing your chicken breasts (cut chicken breasts into pieces), add to your chicken, tomatoe paste, tomatoe sauce, diced tomatoes, spinache, brown sugar, Italian seasoning, and garlic salt, stir until lightly boiling.

Pour 1/2 of your mixture in a casserole dish, put one layer of cottage cheese spread out over your tomatoe mixture, then a layer of noodles, 1/2 of your mozerella cheese, then add another layer of the remaining tomatoe mixture, more cottage cheese, noodles and then Mozerella cheese on top.

Bake 350 degrees for approximately 20 minutes or until top cheese is melted. It tastes even better the 2nd day....MY KIDS, MY HUSBAND and all the teenagers I feed LOVE THIS!!!!! ENJOY Kel : )