Ingredients for Chicken Lasagna
- Lasagna Noodles
- Boneless Skinless Chicken Breast
- Diced Tomatoes
- one 6-ounce can tomato paste
- Fresh Mushrooms
- 1 medium onion, chopped
- Dried Basil
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- 2% Fat Cottage Cheese
- 2 large eggs
- ½ cup grated Parmesan cheese
- Fresh Parsley
- ¼ teaspoon black pepper
- Part Skim Mozzarella Cheese
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How to Make Chicken Lasagna
- Preheat oven to 375°F (190°C).
- Cook 1 pound lasagna noodles according to package directions. Drain and set aside.
- While noodles cook, broil 1.5 pounds boneless, skinless chicken breasts 6 inches from the heat, until juices run clear (about 8-10 minutes per side).
- Let chicken rest for 15 minutes, then shred with two forks.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 medium onion, chopped, and cook until softened (about 5 minutes).
- Stir in 2 cloves garlic, minced, and cook for 1 minute more.
- Add one 28-ounce can crushed tomatoes, one 6-ounce can tomato paste, 8 ounces sliced mushrooms, 1 teaspoon dried basil, ¾ teaspoon salt, and ¼ teaspoon garlic powder.
- Bring to a simmer, then reduce heat and cook for 25-30 minutes, stirring occasionally.
- In a medium bowl, combine 15 ounces cottage cheese, 2 large eggs, ½ cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, ¼ teaspoon black pepper, and ¼ teaspoon salt.
- Lightly grease a 13x9 inch baking dish with cooking spray.
- Spread a thin layer of the tomato sauce in the bottom of the baking dish.
- Layer half of the noodles, overlapping if necessary.
- Top with half of the cheese mixture, then half of the chicken mixture, and half of a 15-ounce container of shredded mozzarella cheese.
- Repeat layers.
- Cover the baking dish with foil.
- Bake for 25-30 minutes, or until bubbly.
- Uncover and bake for an additional 5 minutes, or until golden brown.
- Let stand for 15 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
24g
Fat
27g
Carbs
8g
