1. Preheat the oven to 375?F (190?C). Butter a 9 x 13-inch (3 L) pan. Heat the Summer Fresh Butter Chicken Sauce in a small saucepan set over medium-low heat until simmering. Spread 1/2 cup (125 mL) warm sauce over the bottom of the prepared pan
2. Place 3 oven ready noodles over the sauce. Spread 3/4 cup (175 mL) sauce over the noodles. Top with one-third of chicken, cooked spinach, ricotta and 1/2 cup (125 mL) mozzarella. Repeat the layers twice. Place remaining lasagna noodles on top. Cover with the remaining sauce and mozzarella. Cover with foil and place on baking tray.
3. Bake for 45 minutes. Remove foil and bake for an additional 20 to 30 minutes or until golden brown and bubbling. Rest for 10 minutes before slicing. Sprinkle with cilantro.
If desired use low fat ricotta.
Always let a lasagna rest before serving so it slices easily.
Omit the chicken for a vegetarian entrιe.
Use brown rice lasagna noodles to make this recipe gluten free.
Calories per serving: 425, Fat 18 grams, Cholesterol 68 mg, Sodium 475 mg, Carbohydrates 37 grams, Fibre 3 gram, Sugar 3 grams, Protein 26 grams