Easy, Low-fat Chicken Lasagna |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe derived from the need to use leftover grilled chicken when I was really in the mood for lasagna! The grill flavor really lent it a good flavor- so I suggest using leftover grilled or rotisserie chicken for this. Ingredients:
2 boneless skinless chicken breast halves, cooked and diced |
2 cups shredded part-skim mozzarella cheese |
8 tablespoons freshly grated parmesan cheese |
1 (24 ounce) container fat-free cottage cheese |
1 small yellow onion, diced |
1 tablespoon olive oil |
12 lasagna noodles |
1 yellow bell pepper, diced |
8 basil leaves, julienned |
1/2 cup fresh parsley, chopped |
1 (24 ounce) jar spaghetti sauce (i like newman's own) |
1 tablespoon coarse garlic salt |
1 teaspoon cayenne pepper |
Directions:
1. Preheat oven to 375 degrees.
2. In 1 T olive oil saute the onion and bell pepper until translucent.
3. Add chicken and set aside.
4. Spray a 9x13 pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
5. Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
6. Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
7. Repeat this process until finished.
8. Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.
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