- 12
- 50 mins
- 80 mins
Ingredients
- 10 uncooked lasagna noodles
- 1 lb boneless skinless chicken breasts
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 can (12 ounces) tomato paste
- 1 1/2 cups sliced fresh mushrooms
- 1/4 cup chopped onion
- 1 tablespoon dried basil
- 1 3/4 teaspoons salt, divided
- 1/8 teaspoon garlic powder
- 3 cups (24 ounces) 2% cottage cheese
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/3 cup minced fresh parsley
- 1/2 teaspoon pepper
- 2 cups (8 ounces) shredded 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 cooled enough to handle. Shred the 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 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, eggs, Parmesan cheese, parsley, pepper and remaining salt.
In a 13x9 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 375º for 25-30 minutes or until bubbly. Uncover; bake for 5 minutes longer. Let stand for 15 minutes before cutting.