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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a casserole dish that Mmy grandmother deemed Irish Lasagna . Not sure what makes it Irish but it easy and tasty! I have played with the recipe over the years using lighter ingredients to make it healthier. Ingredients:
1 lb lean ground chicken |
1 (15 ounce) can low-sodium tomato sauce |
1 (12 ounce) package whole wheat egg noodles |
1 cup 1% fat cottage cheese |
1 cup light sour cream |
1 (8 ounce) package neufchatel cheese |
1 bunch scallion |
2 tablespoons green peppers, finely chopped |
2 cups part-skim mozzarella cheese |
1/4 teaspoon salt |
Directions:
1. Brown meat and add tomato sauce. Set aside. Thinly slice scallions. Combine salt, scallions, green peppers, cream cheese, cottage cheese and sour cream in a medium sized bowl. Bring 6 quarts of salted water to bowl in a large pot and add whole wheet noodles. Cook until firm (about 5 minutes) and drain. Set aside. Spray a 13 x9 pan with cooking spray. Spread half of the cooked noodles evenly in the bottom of the pan. Spoon half of the cheese mixture over the noodles. Spread evently with a spatula. Spoon half of the meat mixture over the cheese layer. Spread with the back of a spoon. Repeat layers. Top with shredded cheese. Bake at 350 degrees until bubbly and top is slightly browned. Cool for 10 minutes before serving.
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