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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is my favorite way to have lasagna.. Ingredients:
6 ounces boneless skinless chicken breasts, cut into bite-size pieces |
1 cup fresh mushrooms, sliced |
2 tablespoons onions, chopped |
1 garlic clove, minced |
1 tablespoon olive oil |
1 tablespoon all-purpose flour |
1 cup alfredo sauce |
3/4 cup cottage cheese |
1/4 cup shredded parmesan cheese, plus |
2 tablespoons shredded parmesan cheese, divided |
1 egg, lightly beaten |
1/2 teaspoon italian seasoning |
1/2 teaspoon dried parsley flakes |
4 lasagna noodles, cooked and drained |
1 1/2 cups mozzarella cheese, shredded |
Directions:
1. In a large skillet, sauté the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in flour until blended; stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. x 2-in.loaf dish coated with nonstick cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.
3. Cover and bake at 350°F for 30 minutes. Uncover; bake 10 minutes. Let stand for 10 minutes before cutting.
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