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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I adapted this from a few recipes I found around the web. This is a nice alternative to your typical lasagna. Ingredients:
9 lasagna noodles |
1 tablespoon vegetable oil |
1/2 green bell pepper, chopped |
1/2 medium onion, chopped |
1/2 cup sliced mushrooms |
1 lb ground chicken |
1 (10 ounce) can cream of mushroom soup |
1 (10 ounce) can cream of chicken soup |
5 ounces evaporated milk |
salt and pepper |
2 cups cottage cheese |
1 lb shredded mozzarella cheese |
Directions:
1. Boil noodles according to package directions.
2. Heat oil in a skillet and then saute bell pepper and onion until softened and onion is just starting to brown. Remove from pan.
3. Fry mushrooms in the same skillet until softened. Remove from pan, add to onions and peppers.
4. Fry ground chicken until cooked through. Add vegetables, cans of soup and milk. Heat until starting to bubble. Add salt and pepper to taste.
5. In the bottom of a 9 by 13 pan, place three noodles. Layer 1/3 of the chicken mixture, 1/3 of the cottage cheese then 1/3 of the mozzarella on top of the noodles. Repeat twice more.
6. Bake at 350 for 45 to 60 minutes until bubbly and heated all the way through. Let sit for 15 minutes before serving.
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