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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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We enjoy this different, creamy lasagna from my Best of Country Cooking Cookbook collection. With it's lighter ingredients, it makes a lovely and healthy meal. I like to serve it with fresh, steamed broccoli - my DD's favorite green veggie. Ingredients:
1 medium onion, chopped |
1/2 cup chopped green pepper |
3 tablespoons butter, melted |
6 ounces fresh mushrooms, sliced |
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1/3 cup nonfat milk |
1 (2 ounce) jar diced pimentos, drained |
1/2 teaspoon dried basil |
2 1/2 cups cubed cooked chicken |
8 ounces reduced-fat american cheese, cubed |
1 1/2 cups cream-style fat-free cottage cheese |
1/2 cup grated parmesan cheese, divided |
9 lasagna noodles, cooked and drained |
2 teaspoons minced fresh parsley |
Directions:
1. In a saucepan, saute onion and green pepper in butter until tender.
2. Add mushrooms; cook until tender.
3. Remove from the heat; stir in soup, milk, pimientos and basil.
4. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese.
5. Spread a fourth of the mushroom sauce in a 13-in. x 9-in. x 2 baking dish coated with nonstick cooking spray.
6. Top with three noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce.
7. Sprinkle with parsley and remaining Parmesan.
8. Cover and bake at 350 for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly.
9. Let stand for 15 minutes before cutting. Yield: 12 servings.
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