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Lasagna Deluxe

Total Time

Prep: 20 min. Bake: 1 hour + standing


6 servings

You don't need to precook the noodles in this variation of an Italian classic, so it's perfect for the family during the week and for guests on the weekend.


  • 1 cup 4% cottage cheese
  • 3 ounces cream cheese, softened
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/2 cup chopped fresh broccoli
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 1/4 cup whole milk
  • 1/2 teaspoon poultry seasoning
  • 6 uncooked lasagna noodles
  • 1-1/2 cups cubed cooked chicken
  • 1/2 cup shredded Monterey Jack cheese
  • 2/3 cup boiling water


  1. In a small bowl, combine cottage cheese and cream cheese; set aside. In another bowl, combine the next six ingredients; set aside.
  2. Place 2 lasagna noodles in a greased 11x7-in. baking dish. Top with half the cottage cheese mixture and a third of the broccoli mixture. Repeat layers of noodles, cheese and broccoli. Top with 2 noodles, chicken and remaining broccoli mixture. Sprinkle with Monterey Jack cheese. Pour boiling water around edges of dish.
  3. Cover tightly and bake at 350° for 60-65 minutes. Leave covered and let stand for 10 minutes before serving.

Nutrition Facts

1 piece: 340 calories, 15g fat (8g saturated fat), 67mg cholesterol, 632mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 23g protein.

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