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Hearty Chicken Lasagna

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. —Sharon Skildum, Maple Grove, Minnesota
  • Total Time
    Prep: 50 min. Bake: 40 min. + standing
  • Makes
    12 servings

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 large eggs, lightly beaten
  • 4 cups 2% cottage cheese
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup minced fresh parsley
  • 3/4 teaspoon pepper
  • 3 cups shredded part-skim mozzarella cheese

Directions

  • Cook noodles according to package directions. Meanwhile, in a large saucepan, combine tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer 25 minutes to allow flavors to blend. Add chicken; heat through.
  • Preheat oven to 375°. In a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley, pepper and remaining salt.
  • Drain noodles. Place 4 noodles in a 13x9-in. baking dish coated with cooking spray. Layer with a third of the cheese mixture, chicken mixture and mozzarella cheese. Repeat layers twice.
  • Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is lightly browned. Let stand 15 minutes before cutting.
Nutrition Facts
1 piece: 404 calories, 12g fat (6g saturated fat), 108mg cholesterol, 987mg sodium, 36g carbohydrate (11g sugars, 4g fiber), 38g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

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