Great take on lasagna! I might make a little more sauce next time, or pre-boil the noodles since this ended up a little dry for my taste, but otherwise great recipe!
I loved this! What a treat. I added garlic and mushrooms. I would make this for family and guests. (Cooking Light says to make sure you use 1% milk so that it is creamy, skim will not work.)
I first saw this in Cooking Light magazine. I LOVE chicken lasagna, but the calorie count is prohibative, so I rarely make it. This was a lightened up version. It was pretty good for being light. The parmesan cheese contributed to a some nice flavor, but I did miss the rich, creaminess of the artery clogging version.
This was quite good. I did halve the recipe with good success and baked it in an 8 inch square glass pan. I also took the liberty of adding a large minced clove of garlic to the poaching broth for the chicken, as we are garlic lovers. Thank you FloridaGrl for sharing the recipe.