- 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 Galbani® Part Skim Mozzarella Cheese
- Cook noodles according to package directions. Meanwhile, in a large saucepan, combine tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer 25 minutes to allow flavors to blend. Add chicken; heat through.
- Preheat oven to 375°. In a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley, pepper and remaining salt.
- Drain noodles. Place four noodles in a 13x9-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 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is lightly browned. Let stand 15 minutes before cutting. Yield: 12 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Hearty Chicken Lasagna
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"I enjoyed this dish. It is a great use of leftover chicken and a good way to lighten up lasagna."
"Very special recipe. My family loved it. I think the cottage cheese is much better than ricotta."
"I thought this was a great recipe, and I was pleasantly surprised by how much I liked the texture of the cottage cheese vs the ricotta. You definitely need the full cottage cheese measure (I tried to use a 24 oz container and really had to stretch it), and extra sauce. To keep things simple, I now throw 3 decent-sized chicken breasts in the crockpot in the a.m., then shred it and throw it in our leftover sauce in place of making the diced tomato part of the recipe."
"I always have used cottage cheese in place of ricotta. It is so much more creamy. Ricotta is very dry and does not melt. I always make mine with cottage cheese albeit eggs. Why add extra fat and cholesterol (from the eggs) when you don't need to. Chicken w/b a nice change though."
"Cottage cheese in lasagna? I don't think so. Use part-skim ricotta for a creamy lasagna."