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Chicken Lasagna

"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."

12 ServingsPrep: 50 min. Bake: 30 min. + standing

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,

2 of 2

Chicken Lasagna (continued)

Directions (continued)

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.

Nutrition Facts: 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.