Awhile back my friend told me about a new recipe she made. She found it here. It sounded really good and I'm always looking for new dinner ideas, so I decided to give it a try. It was a hit and I've made it several times since then. It was really easy to adjust to be gluten free, just by using gluten free lasagna noodles. I did make a couple other adjustments too.
2 cups Ricotta Cheese
1 1/4 cups Mozzarella Cheese, shredded
1/4 cup Parmesan Cheese (I use the grated because that is what I have on hand.)
1 tsp Garlic Powder
2 TBSP Parsley Flakes (I forgot these this time and it was still good.)
1/2 tsp Salt
1/2 tsp Black Pepper
6-8 Chicken tenders, chopped (I used my Pampered Chef chopper.)
10 Lasagna Noodles (I use Tinkyada brown rice lasagna noodles)
1 bottle Spaghetti Sauce
Directions: Preheat oven to 375 degrees
Boil the lasagna noodles for about half the time on stated on package. Drain.
Mix first 8 ingredients, reserving 1/4 cup of Mozzarella cheese for the top. Set aside.
Spread some spaghetti sauce in the bottom of a 9" x 13" pan.
Lay out a lasagna noodle. Spread ricotta cheese mixture over noodle. Top with chopped chicken.
Roll the noodle
Put seam side down in the pan. Repeat until you have used all the noodles.
Pour the remaining spaghetti sauce over the top.
Sprinkle the top with reserved mozzarella cheese. Bake for 20-25 minutes.