I also add one can of Black Beans.  I sometimes add 1 can of Cambell's Cheese Soup (Nacho Cheese is my favorite) as well.  It depends on my mood and where I am with calories/sodium/protein, etc.  I also pack in as many chicken breasts as I possibly can for additional protein. You can really tweak this recipe and never mess it up.

Thanks for the recipe it sounds delish.

I think that should be 6 10" tortillas, sliced into Approx. 10 slices each.

 

NO PASTA INVOLVED, YOU'LL NEVER MISS IT

• 2-3# Boneless Skinless Chicken Breast
• 2-3 Large Diced Onion
• 2 Cans Hunts Zesty and Spicy Spaghetti Sauce
• 1 Pkg. Reduced Fat Sargento Provolone Cheese
• 3 2 Cup Bags Sargento Reduced Fat 4 Blend Italian Cheese
• 1 Cup Egg Beater
• 24 oz. Breakstone 2% Small Curd Cottage Cheese (drained of excess fluid)
• 30 oz. Frozen Chopped Spinach Leaf (Completely Thawed and Squeeze Dried)

Sautee Chicken with onions, after chicken has cooked completely, add 1 can Spaghetti Sauce bring to a simmer and cook until thickened. 

Preheat oven to 400 degrees. 

Blend together Cottage Cheese, Spinach, 1/2 of a 2 cup bag of 4 Blend Italian Cheese, Egg Beaters, 1/4 can of Sauce

In a lasagna pan or very deep casserole dish spread out cooked chicken mixture, top with provolone cheese, top with spinach mixture evenly spread out, top with remaining sauce and then remaining Italian cheese blend.  You should have nothing left over.

Bake for 30 to 35 minutes until cheese is golden and bubbly.

After removing from oven allow to cool before cutting (This helps the cheese to set).  This will make at least 12 servings.

The best ones I have found are the canned refried beans. I buy the fat free ones and I add shredded cheese to them. They are wonderful and fill you up really fast.