Alfredo Chicken Lasagna 6 ounces boneless skinless chicken breast, cut into bite-size pieces 1 cup sliced fresh mushrooms 2 tablespoons chopped onion 1 garlic clove, minced 1 tablespoon olive oil 1 tablespoon all-purpose flour 1 cup Alfredo sauce 3/4 cup 2% cottage cheese 1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided 1 egg, lightly beaten 1/2 teaspoon Italian seasoning 1/2 teaspoon dried parsley flakes 4 lasagna noodles, cooked and drained Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Alfredo Chicken Lasagna cont. 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese In a large skillet, saute the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in flour until blended; stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. x 2-in. loaf dish coated with cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers. Cover and bake at 350° for 30 minutes. Uncover; Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Alfredo Chicken Lasagna bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 3 servings. Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008