Chicken or Turkey Lasagna

16 oz lasagne noodles
2 to 3 cups cooked chicken, chopped or shredded.
1 lb.ricotta cheese
2 eggs
1 - 8 oz. box frozen chopped spinach, thawed
1/2 tsp. cinnamon
8 oz. shredded Monterey Jack cheese

Preparation -
Follow the package directions for cooking the lasagna noodles. Beat the eggs and ricotta together at medium speed for about 2 minutes. Stir in the thawed spinach & cinnamon. In a lasagna pan, alternately layer the cooked lasagna noodles, the ricotta mixture and the cooked chicken. Repeat. Top with the shredded cheese. Bake at 375º for 45 minutes. Remove from oven and let stand for 5 minutes before serving.

Covered Lasagna/Roasting Pan
This pan is made to cook and carry. Resilient 16-1/2" x 12" stainless steel pan has a removable roasting rack and it’s own matching spatula. Heavy steel handles make transporting easy and secure. The strong plastic cover is convenient for keeping meals warm, or for storing leftovers.