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Chicken Lasagna Recipe

Chicken Lasagna Recipe photo by Taste of Home

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

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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

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Chicken Lasagna

Chicken Lasagna

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Reviewed on Mar. 13, 2013 by cherry408

I would add ajvar or lutenica along with the tomato paste for a richer flavor layer.

Reviewed on Feb. 06, 2013 by layla noel

This is for CalMom62. The recipe is correct, stores sell 12 oz. tomato paste. I got mine from one of the super chains. However, if you can't find it in your area then you can buy the smaller cans.

Reviewed on Feb. 06, 2013 by layla noel

This is a great recipe. I know the chicken part of it sounds weird, but it is very good. I used skim ricotta, Egg Beaters, and also ran the chicken through a food processor to make it finely ground. It was excellent!

Reviewed on Feb. 05, 2013 by CalMom62

A 12-ounce can of tomato paste? Is that right? Where I am they only come in 5-ounce sizes...

Reviewed on Jan. 18, 2013 by country baker

turkey would be fine but will give it a little different taste. dls

Reviewed on Jan. 07, 2013 by Shopprmom

I'm wondering if I could use turkey instead of chicken?

Reviewed on Dec. 04, 2012 by qgal

A Keeper for sure !! Easy and simply Delicious !!! Just a wonderful meal :) going to be a monthly recipe for sure .

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!

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