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Prep Time: 50 Minutes Cook Time: 40 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Give this good-for-you lasagna a try. The lean chicken is a nice change of pace from traditional lasagnas calling for Italian sausage or ground beef. Ingredients:
12 lasagna noodles |
2 cans (14-1/2 ounces each) diced tomatoes, drained |
3 cans (6 ounces each) tomato paste |
2 cups sliced fresh mushrooms |
1/3 cup chopped onion |
4-1/2 teaspoons dried basil |
1-3/4 teaspoons salt, divided |
1/8 teaspoon garlic powder |
4 cups shredded cooked chicken |
2 eggs, lightly beaten |
4 cups (32 ounces) 2% cottage cheese |
3/4 cup grated parmesan cheese |
1/2 cup minced fresh parsley |
3/4 teaspoon pepper |
3 cups (12 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25 minutes to allow flavors to blend. Add chicken; heat through.
2. In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, parsley, pepper and remaining salt.
3. Drain noodles. Place four noodles in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with a third of the cheese mixture, chicken mixture and mozzarella cheese. Repeat layers twice.
4. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is lightly browned. Let stand for 15 minutes before cutting. Yield: 12 servings.
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