- 12
Ingredients
- 10 uncooked lasagna noodles
- 1 Ib boneless skinless chicken breasts
- 1 can (14-1/2 oz) diced tomatoes, undrained
- 1 can (12 oz) tomato paste
- 1 1/2 cups sliced fresh mushrooms
- 1/4 c chopped onion
- 1 T dried basil
- 1 3/4 teaspoons salt, divided
- 1/8 t garlic powder
- 3 cups (24 ounces) 2% cottage cheese
- 1/2 c egg substitute
- 1/2 c grated Parmesan cheese
- 1/3 c minced fresh parsley
- 1/2 t pepper
- 2 cups (8 oz) shredded part-skim mozzarella cheese
Preparation
Step 1
Cook noodles according to package directions. Meanwhile, broil chicken 6 inches from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside.
In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 t salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt.
In a 9x13 baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers. Cover and bake at 375 for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting. Yield: 12 servings.