Hearty Chicken Lasagna
Total Time
Prep: 50 min. Bake: 40 min. + standing
Makes
12 servings
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
Reviews
I cooked this ahead and froze it for our annual deer hunting as I didn't want to take time cooking. Everyone loved it!
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.
I loved this recipe, as my traditional lasagne seems always to come out runny and not a solid slice type of dish. My husband, however, found it to be a little dry and wanted a bit more sauce and perhaps more cottage cheese mixture.
Prep time took a little longer than I had expected, but the lasagna was awesome! We were able to freeze half of it.
I made this with leftover turkey from Thanksgiving instead of the chicken. I was awesome! You never knew you were eating leftovers with a change up like this. Now my family will look forward to there being extra turkey but I will make it other times too with the chicken. Just make sure to use a deep 9x13 dish or it is too much filling and it bubbles over.
I like to use the base recipe. I would use the Montery-Jack Cheese as a cheese that will melt well into the base recipe. Use the grated Parmesan as well - the taste will excell. LOL :-)