Ingredients
- 12 lasagna noodles
- 2 14.5 oz diced tomatoes-drained, each
- 3 6 ounce tomato paste, each
- 2 cups fresh mushrooms, sliced
- ⅓ cup onion, chopped
- 4.5 teaspoons dried basil
- 1.75 teaspoons salt, DIVIDED
- ⅛ 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. |