1/2 c. onion, chopped
1/2 c. celery, chopped
12 oz. can tomato paste
3 c. fat skimmed chicken broth
1 to 2 cloves minced garlic
2 tsp. Italian herbs or thyme,
basil or oregano
1 lb. lasagna (dry)
2 c. cubed, cooked chicken
1 c. low-fat, pot-style
4 oz. shredded part-skim
2 Tbsp. grated Romano cheese
2 Tbsp. bread crumbs
Cook lasagna in boiling, salted water, according to
package directions. Drain. Meanwhile, combine chicken broth,
tomato paste, onion, celery and herbs in a saucepan. Stir
smooth and simmer 15 minutes.
To assemble lasagna casserole. Spray 9 x 13-inch baking
dish with Pam and arrange a layer of lasagna. Arrange remain-
ing ingredients in layers, alternating with tomato sauce. Add
Mozzarella, Romano and bread crumbs last. Bake in a preheated,
375 degrees oven for 30 to 35 minutes. Wait 10 minutes before serv-
ing, about 350 calories per serving.
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