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Hearty Chicken Lasagna

Ingredients

  • 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 large eggs, lightly beaten
  • 4 cups Daisy 2% cottage cheese
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup minced fresh parsley
  • 3/4 teaspoon pepper
  • 3 cups shredded part-skim mozzarella cheese

Directions

  • 1. 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.
  • 2. Preheat oven to 375°. In a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley, pepper and remaining salt.
  • 3. Drain noodles. Place 4 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.
  • 4. 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.

Nutrition Facts

1 piece: 404 calories, 12g fat (6g saturated fat), 108mg cholesterol, 987mg sodium, 36g carbohydrate (11g sugars, 4g fiber), 38g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

Reviews

Average Rating: 4.181818
  • Kmoore9035
    Nov 10, 2017

    I cooked this ahead and froze it for our annual deer hunting as I didn't want to take time cooking. Everyone loved it!

  • hchambers
    Sep 27, 2015

    I enjoyed this dish. It is a great use of leftover chicken and a good way to lighten up lasagna.

  • SanditheCat
    Dec 22, 2014

    Very special recipe. My family loved it. I think the cottage cheese is much better than ricotta.

  • mmontecalvo
    Dec 11, 2014

    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.

  • CathyOMichigan
    Dec 8, 2014

    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.

  • frandangler
    Dec 7, 2014

    Cottage cheese in lasagna? I don't think so. Use part-skim ricotta for a creamy lasagna.

  • amcpike
    Jan 9, 2013

    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.

  • TammyePaz
    Dec 31, 2012

    Prep time took a little longer than I had expected, but the lasagna was awesome! We were able to freeze half of it.

  • homemade1
    Nov 28, 2012

    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.

  • gwashington1961
    Nov 28, 2012

    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 :-)

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