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Hearty Chicken Lasagna

Hearty Chicken Lasagna
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
12 ServingsPrep: 50 min. Bake: 40 min. + standing

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.
© Taste of Home 2013

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Hearty Chicken Lasagna (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013