A Twist on Lasagna

You're probably used to getting Mexican-themed recipes from me. Well, here's another one! This time, I do a remix on lasagna. And it's pretty easy to put together!

Salsa Verde Lasagna (Makes 9 servings)

• 12 whole wheat lasagna noodles, uncooked
• 2 12.5-oz. cans of chicken
• 2 16-oz. jars of salsa verde
• 1.5 cups of reduced-fat cheese
• Minced garlic, to taste
• Diced onion (dessicated), to taste
• Salt, to taste

1. Preheat oven to 350 degrees.
2. Drain chicken and place in a large bowl. Break into chunks. Add one jar of salsa verde, and the garlic, onion and salt; mix well.
3. Spray a 9x13 pan with cooking spray, and add salsa verde from the second jar to the pan, about one-third of the jar, more than enough to cover the bottom.
4. Add 3 lasagna noodles, top with a third of the chicken mixture. Add 3 more noodles, top with another third of the remaining chicken mixture. Add 3 more noodles, top with the rest of the chicken mixture.
5. Add the final 3 noodles. Top with the remaining salsa verde. Top with the cheese.
6. Bake until noodles are tender.

With a salad or a side of vegetables, this is a reasonable Weight Watchers meal. To tone down the heat of the salsa, you could mix in fat-free sour cream to the chicken and salsa mixture, or top your serving of the lasagna with 1/4 cup of fat-free sour cream. Buen provecho!