Chicken Lasagna
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
YIELD: 12 servings.
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
Ingredients
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1 medium onion, chopped
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1/2 cup chopped green pepper
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3 tablespoons butter, melted
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6 ounces fresh mushrooms, sliced
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1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
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1/3 cup fat-free milk
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1 jar (2 ounces) diced pimientos, drained
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1/2 teaspoon dried basil
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2-1/2 cups cubed cooked chicken
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8 ounces reduced-fat process American cheese, cubed
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1-1/2 cups fat-free cottage cheese
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1/2 cup grated Parmesan cheese, divided
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9 lasagna noodles, cooked and drained
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2 teaspoons minced fresh parsley
Directions
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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.
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2.
Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 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.
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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.
Nutrition Facts
1 piece: 255 calories, 8g fat (4g saturated fat), 44mg cholesterol, 526mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
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