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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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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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Chicken Lasagna

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Reviewed on Jul. 10, 2009 by jasavage17

This is excellent, I had some high school classmates over for supper one night and everyone was asking for the recipe after we ate. I've made it a couple times since then.

Reviewed on May. 18, 2009 by hollyez

I made this for dinner last week and it was a real hit! It was easy to prepare and no more expensive than regular lasagna. I will make this again and again. Thank you!