Average Rating: 4.181818TOTAL TIME: Prep: 50 min. Bake: 40 min. + standing
YIELD: 12 servings.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
Instructions
- 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.
