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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These look so pretty when they come out of the oven. I got this recipe when I took a low fat cooking class years ago. Ingredients:
1 (12 ounce) carton low fat cottage cheese |
2 ounces shredded part-skim mozzarella cheese |
1 egg |
1/4 cup grated parmesan cheese, divided |
1 tablespoon fat free chicken broth |
1 cup chopped onion |
1 garlic clove, crushed |
3 (8 ounce) cans tomato sauce |
1 (6 ounce) can tomato paste |
1/2 cup fresh mushrooms, sliced |
1 tablespoon dried parsley |
3 tablespoons burgundy wine |
1 teaspoon oregano |
1/4 teaspoon pepper |
8 lasagna noodles |
2 cups cooked chicken breasts, finely chopped |
Directions:
1. In a bowl combine the cottage cheese, mozzarella, egg and 2 Tbsp of the parmesan cheese. Cover and chill.
2. Heat large non-stick skillet over medium high heat, add chicken broth, onion, and garlic and saute until tender.
3. Add tomato sauce, tomato paste, mushrooms, parsley, wine, oregano, and pepper. Bring to a boil.
4. Cover and reduce heat. Simmer for 30 minutes, stirring occasionally.
5. Cook lasagna noodles according to package directions; drain well.
6. Spread 1 cup of the tomato mixture in the bottom of a 9x13 baking dish.
7. Stir chicken into remaining sauce.
8. Spread 1/4 cup of the cheese mixture down a noodle.
9. Top the cheese with 2 Tbsp of the tomato mixture.
10. Roll up and place seam side down in the pan over the tomato sauce.
11. Continue until all noodles are rolled.
12. Spoon remaining sauce over the rolls and sprinkle with remaining 2 Tbsp parmesan cheese.
13. Cover and bake in preheated 350 degree oven for about 30 minutes or until heated through.
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