2 cans of 97% fat free diced chicken breast (10 oz)
1 jar Ragu light alfredo sauce
2 tbsp reduced fat cream cheese
6 lasagna noodles
1 cup shredded Italian cheese (or 2% mozzarella)
1 tbsp Cajun seasoning
1 tsp Italian seasoning
Black pepper to taste
Preheat oven to 350 degrees. Boil 6 noodles per the directions on the box. Meanwhile, drain chicken and add to a skillet with Cajun seasoning and black pepper. Break up the chunks while it warms through. Add alfredo sauce and cream cheese. Melt together, stirring occasionally.
When noodles are done, drain and set three on the bottom of an 8x8 or 9x9 pan. Layer with the chicken and alfredo sauce, shredded cheese and repeat. Bake uncovered for 30 minutes. Let set for a few minutes before serving. Add parmesan cheese and red pepper flakes if desired.
The kids even liked this! Of course, I didn't tell them it was reduced fat. I just let them eat away!