How to Make Spicy Chicken Lasagna

Ingredients

• 2 cloves garlic, minced
• 1 lb skinless, boneless chicken breast, cut into bite-size pieces
• 8 oz fresh mushrooms, sliced
• 15 oz carton light ricotta cheese
• 8 oz package shredded part-skim mozzarella cheese (2 cups)
• 1 tsp dried oregano, crushed
• ¼ tsp crushed red pepper
• 25.5 oz jar lower-sodium marinara sauce (300 mg sodium or less per ½ cup), such as Muir Glen
• Cabernet Marinara Sauce
• 8 oz can no-salt-added tomato sauce
• ½ cup water
• 1 tsp sodium-free Italian herb seasoning, crushed
• ½ tsp black pepper
• 12 no-boil lasagna noodles
• 2 Tbsp shredded Parmesan cheese
• Snipped fresh basil (optional)

1. Coat a large nonstick skillet with cooking spray. Cook garlic over medium-high heat for 30 seconds. Add chicken and mushrooms; cook until chicken is no longer pink, mushrooms are tender, and all liquid is evaporated. Remove from heat; set aside.
2. In a large bowl combine ricotta cheese, Mozzarella cheese, oregano, and crushed red pepper.
3. In another large bowl combine marinara sauce, tomato sauce, the water, Italian seasoning, and black pepper.
4. To assemble, spread ½ cup of the sauce mixture in the bottom of a 5- to 6-quart oval slow cooker. Top with four of the noodles, breaking and overlapping as necessary to fit. Add one-third of the chicken mixture, 1 cup of the sauce mixture, and one-third of the cheese mixture. Top with four noodles. Repeat layers twice.
5. Cover and cook on low-heat setting for 3-¾ hours. Top with the remaining ½ cup sauce mixture and the Parmesan cheese. Let stand, covered, for 10 minutes before serving. To serve, cut lasagna into eight portions. If desired, sprinkle each serving with basil.