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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


  • 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


  • 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.

2 of 2

Hearty Chicken Lasagna (continued)

Directions (continued)

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