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Chicken Lasagna Recipe

Give this good-for-you lasagna a try. It's a great change of pace from the more traditional lasagnas featuring ground beef.—Marilynn Hieronymus, Sedalia, Missouri
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing YIELD:12 servings

Ingredients

  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 3 tablespoons butter, melted
  • 6 ounces fresh mushrooms, sliced
  • 1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
  • 1/3 cup fat-free milk
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon dried basil
  • 2-1/2 cups cubed cooked chicken
  • 8 ounces reduced-fat process American cheese, cubed
  • 1-1/2 cups (12 ounces) fat-free cottage cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 9 lasagna noodles, cooked and drained
  • 2 teaspoons minced fresh parsley

Directions

  • 1. In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese.
  • 2. Spread a fourth of the mushroom sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce.
  • 3. Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutritional Facts

1 piece equals 255 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 526 mg sodium, 23 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

Wine Pairings

Medium-Bodied Red Wine

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