Printable | Taste of Home

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
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

Printed from tasteofhome.com Jul 6, 2008

-----------------------Fold------------------------

Alfredo Chicken Lasagna cont.

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; bake 10 minutes longer or until bubbly. Let
stand for 10 minutes before cutting.

Yield: 3 servings.