Lazy Day Lasagna

Prep time: 15 minutes
Cook time: 60 minutes
Servings: 6-8, depending on appetite

This white lasagna is a little different than the usual suspects... and with a couple of short cuts, easier than most. Fits perfectly in an 8"x8" pan. Freezes beautifully.

Good idea: Assemble day ahead, refrigerate, pop in oven for baking the next day. (This dish is headed out both through cyberspace and in person to Lizz, new mom to Baby Sam.)

Mix together:
1 jar light Alfredo Sauce
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1 Tbsp. Italian seasoning

Get out:
2 c. baby spinach, no need to chop (get the pre-washed kind, duh!)
2 thinly sliced Roma tomatoes
1 package oven ready lasagna noodles (the no-precook kind)
2 c. shredded (or diced) cooked chicken, can now find frozen cooked strips
2 c. shredded mozarella cheese (divided)

Spray pan with cooking spray... or else.

Assembly:
One ladle of sauce in bottom of pan,
Layer of noodles, break to fit, can overlap
Ladel of sauce,
Layer of noodles,
Lay in tomato slices,
Cover with baby spinach,
Ladel of sauce,
1 c. of the shredded mozarella,
Last layer of noodles,
Ladel of sauce,
Remaining 1 c. of shredded mozarella.

Cover with foil, bake about an hour at 375 degrees, pull the foil off the last 10 minutes to brown. Let stand 10 minutes to firm up before slicing.