Ingredients

15 oz carton part-skim ricotta cheese
2 garlic cloves, finely chopped
2 Tbsp chopped oregano
1/2 cup of grated romano cheese
Salt & pepper to taste
Non stick spray
1 package of no-boil lasagna noodles
2 cups of prepared pesto
4 skinless, boneless chicken breast halves, cooked and cut into strips
12 oz jar of roasted red peppers, cut into strips
* 16 oz reduced-fat mozzarella cheese

Method

Preheat oven to 350 degrees. Mix the ricotta cheese, garlic, oregano, romano cheese, salt & pepper. Spray the bottom and sides of a rectangular lasagna pan (13×9 or 12×8) with nonstick spray. Start the first layer with 3 noodles, then top with 1/3 of the ricotta mixture, 1/4 of the pesto, 1/3 chicken, 1/3 red peppers and 1/4 mozzarella. Repeat 2 more layers. For the final layer, top with 3 more noodles, then the remaining pesto and mozzarella. Carefully cover with tin foil, be sure the foil doesn’t touch the cheese. Bake at 350 for 45 minutes, uncovering for the last 15 minutes of cooking.

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