Chicken and Vegetable Lasagna |
|
 |
Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 20 |
|
My weight loss group loved this lasagna version. Ingredients:
1 (13 1/4 ounce) package whole wheat lasagna noodles |
2 cups diced cooked chicken (skinless) |
1/2 cup chopped onion |
1 tablespoon minced garlic |
4 cups fresh spinach (picked and cleaned) |
2 cups par-boiled sliced carrots |
2 cups sliced zucchini |
8 ounces sliced mushrooms (i like mine lightly sauteed) |
24 ounces of your favorite brand marinara sauce |
12 ounces shredded part-skim mozzarella cheese |
24 ounces fat-free cottage cheese |
3 tablespoons grated parmesan cheese |
Directions:
1. Cook lasagna noodles per package instructions.
2. Sauté onions in a little olive oil, until translucent, then add mushrooms and garlic until mushrooms are lightly cooked.
3. Next, layer casserole dish with marinara sauce, noodles, veggies (including mushroom mixture), 1/2 of the cottage cheese, 1/2 of the chicken, 1/3 of the mozzarella cheese, 1 tablespoons of the parmesan cheese.
4. Repeat steps for second layer.
5. Finish with remaining lasagna noodles, marinara sauce and mozzarella cheese.
6. Cover and bake at 350°F for about an hour.
7. Let rest for 15-30 minutes and serve.
|
|