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Herbed Chicken Lasagna

For a cooking class several years ago, I lightened up a classic lasagna and created this chicken version. It was preferred over the traditional dish in taste tests in my class and by my family and friends as well. —Dena Stapelman, Laurel, Nebraska
  • Total Time
    Prep: 50 min. Bake: 30 min. + standing
  • Makes
    12 servings

Ingredients

  • 10 uncooked lasagna noodles
  • 1 pound boneless skinless chicken breasts
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (12 ounces) tomato paste
  • 1-1/2 cups sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1 tablespoon dried basil
  • 1-3/4 teaspoons salt, divided
  • 1/8 teaspoon garlic powder
  • 3 cups Daisy 2% cottage cheese
  • 1/2 cup egg substitute
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup minced fresh parsley
  • 1/2 teaspoon pepper
  • 2 cups shredded part-skim mozzarella cheese

Directions

  • Cook noodles according to package directions. Meanwhile, broil chicken 6 in. from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside.
  • In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt.
  • In a 13x9-in. baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 240 calories, 7g fat (4g saturated fat), 43mg cholesterol, 1038mg sodium, 17g carbohydrate (0 sugars, 2g fiber), 28g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
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Reviews

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  • afoth73
    Sep 30, 2017

    I use a rotisserie chicken to save on prep time. I also don't simmer the mixture, I just put it together. I do cook the mushrooms ahead of time to sweat out the extra moisture though. I've made it this way several times and it always turns out amazingly! My family loves this recipe. I just wish I didn't have to cook the noodles first.

  • jacquelynhannahs
    Nov 10, 2016

    GREAT recipe! I roasted chicken the day before and had chicken leftover. The only thing I added was a dash or two of red pepper and sugar. Yummy

  • momoflandl
    Jan 15, 2014

    This was good and I did enjoy the lighter version, however, some things are just worth it to me in the traditional version even if it does pack a few more calories. I try to lighten up traditional beef lasagna by using lean ground beef, and reduced fat cottage and ricotta cheese.

  • gaylene2
    Nov 30, 2013

    I like chicken and I like lasagna so we can't lose! It was fun to take a standard dish and change it just a little with a really good result! The variety alone is worth the effort!

  • bringonthecoffee
    Nov 4, 2013

    My family loves this! I am wondering if hands on prep could be cut down if you cooked the chicken in a crock pot with the tomatoes, mushrooms, onion and garlic. It would make the chicken easier to shred and that way the layers could be assembled when coming home from work. I'm going to try that next time.

  • ConnieK
    May 19, 2013

    This is excellent and so easy to make. To save on prep pans, I cut the chicken in small cubes and sauteed in the pan (instead of broiling it) before adding the other veggies and sauce ingredients and it worked out fine. Will definitely be making again (and again). :)

  • cherry408
    Mar 13, 2013

    I would add ajvar or lutenica along with the tomato paste for a richer flavor layer.

  • layla noel
    Feb 6, 2013

    This is for CalMom62. The recipe is correct, stores sell 12 oz. tomato paste. I got mine from one of the super chains. However, if you can't find it in your area then you can buy the smaller cans.

  • layla noel
    Feb 6, 2013

    This is a great recipe. I know the chicken part of it sounds weird, but it is very good. I used skim ricotta, Egg Beaters, and also ran the chicken through a food processor to make it finely ground. It was excellent!

  • CalMom62
    Feb 5, 2013

    A 12-ounce can of tomato paste? Is that right? Where I am they only come in 5-ounce sizes...