2 cups cooked shredded chicken
3 cups shredded low fat mozzarella
2 cups Classico Light Alfredo Sauce
Preheat oven to 350 F. Rinse lasagna noodles and dry on paper towels. Coat 8x8 baking pan with cooking spray. Spread 1/2 cup sauce to cover the bottom of the pan.
Layer #1: Layer noodles to cover the bottom of the pan. Layer 1/2 of the chicken over the noodles. Sprinkle with garlic salt and dried oregano. Drizzle with 1/2 cup of Alfredo sauce. Top with 1/3 of the mozzarella.
Layer #2: Repeat above instructions above.
Top: Finish by layering with noodles then drizzling with 1/2 cup of sauce. Top with 1/3 of the mozzarella. Sprinkle with garlic salt.
Cover with foil and bake 30 minutes. Remove foil and cook 10 minutes or until cheese is lightly golden. Let sit 5 minutes, then cut into 9 pieces and serve.
Calories: 197 Carbs: 5 grams Protein: 20 grams
Fat: 11 grams Fiber: 0 gram WW Points Plus: 5