I tried this recipe and it was delicious; definitely on my re-make list. Thank you Runners World Magazine for this!
Creamy Chicken Lasagna
15 oven-ready, rippled style lasagna noodles (soaked in piping hot water for 10 min) (I used whole wheat noodles)
4 cups shredded chicken
1 1/2 teaspoons dried basil
12 oz cream cheese softened
1/2 cup chicken broth
3 cups marinara sauce (no sugar added)
4 cups shredded mozzarella cheese
3/4 cup grated parmesan cheese
Heat oven to 400. Combine chicken, basil, 8oz cream cheese, and 1/4 cup broth. Mix remaining cream cheese and broth in a separate bowl. Spread 1/3 cup marinara on the bottom of a 9x13 baking dish; assemble 4 layers as follows: 3 noodles, 2/3 cup sauce, 1 cup chicken mixture, 3/4 cup mozzarella, and 2 tablespoons parmesan. Top with last noodles, the broth mixture, and the remaining cheeses. Cover with foil and bake for 45 minutes. Leaving dish on the same rack, turn oven to broil. Remove foil and broil until golden brown, 5 minutes. Remove from oven and let sit for 10 minutes.