Ingredients

  • 12 lasagna noodles
  • 2 14.5 oz diced tomatoes-drained, each
  • 3 6 ounce tomato paste, each
  • 2 cups fresh mushrooms, sliced
  • cup onion, chopped
  • 4.5 teaspoons dried basil
  • 1.75 teaspoons salt, DIVIDED
  • teaspoon garlic powder
  • 4 cups cooked chicken, shredded
  • 2 eggs, slightly beaten
  • 4 cups 2% cottage cheese, 32 ounces
  • ¾ cup grated Parmesan cheese
  • ½ cup fresh parsley, minced
  • ¾ teaspoon pepper
  • 3 cups shredded part-skim mozzarella cheese, 12 ounces

Directions

Cook as directed. In large saucepan, combine tomatoes, paste, mushrooms, onion, basil, 3/4 teaspoon salt, and garlic powder. Boil, reduce heat; cover and simmer for 25 minutes. Add chicken, heat through.
In bowl, combine eggs, cottage cheese, Parmesan cheese, parsley, pepper, and remaining salt. (1 teas)
Place four noodles in a 13x9 pan that was coated with cooking spray. Layer with one third of the cheese mixture, chicken mixture, and mozzarella cheese. Repeat two more times.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Let stand 15 minutes before serving.

Source

Servings/Yield