Quick Chicken Lasagna

1 rotisserie chicken, skin removed and chicken cut into pieces (about 3 cups)
2 (26-ounce) jars red pasta sauce
1 (8-ounce) package no-boil lasagna noodles
2 cups shredded, part-skim mozzarella cheese
2 (10-ounce) packages spinach, thawed and drained
1 (4-ounce) package crumbled goat cheese

• Preheat the oven to 350 degrees.
• Combine chicken pieces with both jars of pasta sauce.
• In an oblong baking dish, spread a thin layer of the chicken sauce.
• Top with a layer of noodles, one-third of the chicken sauce, mozzarella cheese, half the spinach, and one-third of the goat cheese.
• Repeat layering with noodles, chicken sauce, mozzarella, the remaining spinach and one-third of the goat cheese.
• Continue with the remaining noodles, chicken sauce, mozzarella and goat cheese.
• Bake, covered, for 50 minutes.
• Uncover and bake 5 minutes longer, or until bubbly.
• Serve immediately.

8 servings