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Hearty Chicken Lasagna Recipe

Hearty Chicken Lasagna Recipe photo by Taste of Home

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Give this good-for-you lasagna a try. The lean chicken is a nice change of pace from traditional lasagnas calling for Italian sausage or ground beef. —Sharon Skildum, Maple Grove, Minnesota

This recipe is:

Diabetic Friendly

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Hearty Chicken Lasagna Recipe

Prep: 50 min. Bake: 40 min. + standing

Yield: 12 Servings

50 40 90

Ingredients

12 lasagna noodles
2 cans (14-1/2 ounces each) diced tomatoes, drained
3 cans (6 ounces each) tomato paste
2 cups sliced fresh mushrooms
1/3 cup chopped onion
4-1/2 teaspoons dried basil
1-3/4 teaspoons salt, divided
1/8 teaspoon garlic powder
4 cups shredded cooked chicken
2 eggs, lightly beaten
4 cups (32 ounces) 2% cottage cheese
3/4 cup grated Parmesan cheese
1/2 cup minced fresh parsley
3/4 teaspoon pepper
3 cups (12 ounces) shredded part-skim mozzarella cheese

Directions

Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25 minutes to allow flavors to blend. Add chicken; heat through.
In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, parsley, pepper and remaining salt.
Drain noodles. Place four noodles in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with a third of the cheese mixture, chicken mixture and mozzarella cheese. Repeat layers twice.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is lightly browned. Let stand for 15 minutes before cutting. Yield: 12 servings.

Originally published as Hearty Chicken Lasagna in The Ultimate Potluck Cookbook , p166

Medium-Bodied Red Wine

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

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Hearty Chicken Lasagna

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Reviewed on Jan. 09, 2013 by amcpike

I loved this recipe, as my traditional lasagne seems always to come out runny and not a solid slice type of dish. My husband, however, found it to be a little dry and wanted a bit more sauce and perhaps more cottage cheese mixture.

Reviewed on Dec. 31, 2012 by TammyePaz

Prep time took a little longer than I had expected, but the lasagna was awesome! We were able to freeze half of it.

Reviewed on Nov. 28, 2012 by homemade1

I made this with leftover turkey from Thanksgiving instead of the chicken. I was awesome! You never knew you were eating leftovers with a change up like this. Now my family will look forward to there being extra turkey but I will make it other times too with the chicken. Just make sure to use a deep 9x13 dish or it is too much filling and it bubbles over.

Reviewed on Nov. 28, 2012 by gwashington1961

I like to use the base recipe. I would use the Montery-Jack Cheese as a cheese that will melt well into the base recipe. Use the grated Parmesan as well - the taste will excell. LOL :-)

Reviewed on Nov. 27, 2012 by rdrakester

oops - meant to say not enough mozzarella

Reviewed on Nov. 27, 2012 by rdrakester

Not my favorite. Chicken lasagna with white sauce is much better - this one tastes to tomato-y. Way too much basil & salt, not enough garlic & italian flavor, too much parmesan & no mozzarella. Not my choice for this kind of recipe.