Chicken Spinach Lasanga

I make three kinds of lasanga - traditional meat, mexican, and this chicken spinach variety.  I must admit, the first two are very tasty and when company comes, that's what I would serve them.

However, I really like this chicken spinach lasanga because:
a)  it's VERY easy to make
b)  it's healthier than the other kinds

Here's what you need:

1)  A little olive oil to smear on the bottom of the pan (optional)
2)  9 whole wheat lasagna noodles cooked as per the directions on the box
3)  Previously cooked (important!!) chicken, ripped into bite-size pieces (I use a BBQ chicken from Extra Foods)
4)  Fresh baby spinach
5)  Canned diced tomatoes
6)  Mozzarella cheese, grated
7)  Parmesan cheese, powdered
8)  Oh, and a pan (this one's 8x12) and an oven preheated to 350 degrees, and some foil to cover the pan
9)  And I like to use a little cheddar cheese on the top for colour but I forgot to picture it here

Put it all together like this:

Noodles

Spinach

Chicken

Tomatoes & Juice (I used about 1/2 a can)

Mozza Cheese

Another layer of Noodles and more Mozza Cheese and a sprinkle of Parmesan Cheese

And another layer of Noodels, Mozza Cheese, Cheddar Cheese (for colour),

and a sprinkle of Parmesan Cheese



Cover with foil and bake at 350 for about 20 - 30 minutes.  Take foil off and broil for 2 - 3 minutes.

This is what it looks like when it's done:

It can be pretty juicy on the bottom.  If you don't like this, omit the tomato juice.  Yum, yum!