Creamy Chicken Lasagna

This is a quick and easy lasagna together because I used no boil noodles!  Just brown the ground chicken with some spices and use your favorite jarred marinara and you will have lasagna in a flash!  Enjoy!

Creamy Chicken Lasagna (Shelly Redmond)

1 lb. lean ground chicken (I used Smart Chicken)
1 t. salt
1/2 t. black pepper
1 t. garlic powder
1/2 t. dried thyme
1/4 t. dried oregano
1 T. extra virgin olive oil
1 cube chicken bouillon
1/4 c. hot water (heat in the microwave)
1 (8 oz.) package reduced fat cream cheese, softened (not fat free)
2 c. shredded mozzarella cheese, divided
1 (24-26 oz.) jar marinara

6 oven ready lasagna noodles (I used Barilla brand)

1/4 c. grated Parmesan cheese
1/4 t. Italian seasoning

Preheat the oven to 350.  Place chicken, salt, pepper, garlic powder, thyme and oregano in a skillet with olive oil and saute until chicken is cooked through.  Remove from the heat and set aside.  Dissolve the bouillon cube in the hot water.  In a large bowl combine chicken, bouillon water, cream cheese and 1 c. mozzarella.  Spread 1/3 marinara in the bottom of a greased 9X13 baking dish.  Cover with 1/2 chicken mixture and 3 lasagna noodles.  Repeat layer one more time, ending with marinara (1/3 marinara, other 1/2 of chicken mixture and 3 lasagna noodles.)  Top with remaining 1/3 marinara, mozzarella, parmesan and Italian seasoning.  Bake, covered with foil for 30 minutes.  Remove the foil and bake an additional 10 minutes until the top is browned and bubbly and delicious!

8 servings (256 calories each serving) according to my calculator on loseit.com