Okay, so here's the recipe for the lasagna I made yesterday. It was delicious! All the measurements are estimated, since I kind of just made it up on the spot.
4 boneless skinless chicken breast
8 oz. part-skim ricotta
8 oz. fat free cream cheese (softened)
2 cup shredded mozzarella
1 1/2 cup shredded parmesan
2 eggs
6 oz. jar marinated artichoke hearts (chopped)
1 jar Bertolli's roasted garlic alfredo sauce
1/2 jar Bertolli's sun-dried tomato sauce
1 package Barilla's no-boil lasagna noodles (saves a ton of time)
Your choice of spices (see below for the ones I use)
1. Preheat oven at 375 degrees.
2. Cook chicken on stove top. Season with salt, pepper, garlic powder, basil, and oregano. I go pretty light on the salt and pepper, a little heavier on the garlic, basil, and oregano. Cut into small pieces (or shred) and set aside.
3. Mix ricotta, cream cheese, 1 cup mozzarella, 1 cup parmesan (save remaining shredded cheese for layering), and eggs in a medium sized bowl. Add in a generous amount of parsley and the chopped artichoke hearts.
4. Mix the two sauces together.
5. Layer ingredients into a 9X13 baking dish. I believe I did mine in this order: sauce, noodles, ricotta mixture, chicken, shredded cheese (repeat until ingredients run out). I think I did 3 or 4 layers, the top layer being noodles with shredded cheese on top.
6. Cover with foil and bake for 60 minutes. Take foil off for the last 5 minutes.
Ideas for the future...possibly add in spinach? I'd also like to try making my own white sauce, but I wasn't feeling quite that adventurous this time around.