12 oz. grilled chicken breast, diced
12 oz. part skim ricotta cheese
5 oz. chopped frozen spinach, thawed and squeezed dry
1/2 cup parmesan cheese
4 oz. shredded mozzarella cheese
12 lasagna noodles, cooked according to package
8 oz. Light Cream Cheese, softened
1 stick Butter, softened (I often use light margarine)
1 1/2 cup skim milk
1 cup grated Parmesean Cheese
1/2 tsp. Garlic Powder
Grease a 13x9 pan with cooking spray. In a medium sized bowl, combine the chicken, spinach, ricotta and parm cheese. Spread the mixture down the center of each noodle, leaving about an inch and a half at each end. Roll the each noodle and place it in the pan.
For the sauce, melt Cream Cheese, Butter, and Milk together in a saucepan. Add remaining ingredients, Garlic Powder last. Stir with a whisk until all melted together.
Pour the sauce over each noodle. Top with the 4 oz. of shredded mozzarella cheese.
Bake uncovered at 350 for 20 minutes.