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Chicken Lasagna Recipe

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"For a cooking class several years ago, I lightened up a classic lasagna and created this chicken version," writes Dena Stapelman of Laurel, Nebraska. "It was preferred over the traditional dish in taste-tests in my class and by my family and friends as well."

This recipe is:

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Diabetic Friendly

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Chicken Lasagna Recipe

Prep: 50 min. Bake: 30 min. + standing

Yield: 12 Servings

50 30 80

Ingredients

10 uncooked lasagna noodles
1 pound boneless skinless chicken breasts
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1-1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
1 tablespoon dried basil
1-3/4 teaspoons salt, divided
1/8 teaspoon garlic powder
3 cups (24 ounces) 2% cottage cheese
1/2 cup egg substitute
1/2 cup grated Parmesan cheese
1/3 cup minced fresh parsley
1/2 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

Cook noodles according to package directions. Meanwhile, broil chicken 6 in. from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside.
In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt.
In a 13-in. x 9-in. baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutritional Analysis: One serving (1 piece) equals 240 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 1,038 mg sodium, 17 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

Originally published as Chicken Lasagna in Light & Tasty June/July 2001, p42

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Reviews for Chicken Lasagna (15)

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Chicken Lasagna

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Reviewed on Apr. 04, 2011 by honeymore

I love this recipe and will be making it over and over again. Chicken w/o tasting so much like chicken...yummy!!

Reviewed on Mar. 22, 2011 by mama D's

made this for company the other night. substituted riccota (15oz.) for the cottage cheese. added a little extra mozzarella. Everyone loved it. A keeper recipe. Thumbs up! even the youngsters loved it.

Reviewed on Mar. 18, 2011 by SallyJ

If you are on weight watchers points plus this is 6 points for 1 serving. Great option!

Reviewed on Jan. 11, 2011 by cellygirl

Very yummy! I halved the recipe and used an 8x8 and it was scrumptious.

Reviewed on Jun. 19, 2010 by ncnanny77

I used flat rolled no boil lasagna noodles. fantastic and even better the next day.

Reviewed on Feb. 16, 2010 by mommy32693

it was great i made this for my dying grandma brought her back to life 8 times i give it a one hundred out of ten

Reviewed on Jan. 31, 2010 by AllieD

My entire family was so taken with this lasagna that I plan on serving it again and again at family parties! I also found that I needed to add more liquid to the sauce prior to baking. What a treat! Thanks for the share!!

Reviewed on Jan. 31, 2010 by lkohutek

SO good and a great way to change up lasagna!