Friday, September 23, 2011

Healthier Chicken Lasagna

I use this recipe when I want a break from regular beef lasagna. It's a nice change of pace. It's a good way to sneak a few vegetables into your family too. Using the "no boil" lasagna noodles saves time and a dirty pan.

Healthier Chicken Lasagna
½ cup chopped onion
2 carrots-peeled and diced
1 tablespoon butter
1 rotisserie chicken, remove skin and cut into bite-size pieces
1-10.75 ounce can 98% fat free cream of chicken soup
½ cup low fat or skim milk
1 teaspoon dried basil
1 -10 ounce box frozen, chopped spinach-thawed and squeezed dry
12 ounces low fat cottage cheese
1 cup shredded 2% sharp cheddar cheese
8 no-boil lasagna noodles


Preheat the oven to 350 degrees.  Saute the onion and carrots in the butter in a medium saucepan until tender. Stir in the soup, milk and basil. Heat thoroughly.  Pour half of the sauce in the bottom of a 9x13 inch baking dish. Place four of the lasagna noodles on top of the sauce. Spread the chicken pieces evenly on top of the noodles.
In a medium bowl, combine the spinach, cheddar cheese, and cottage cheese.  Evenly spread the spinach/cheese mixture on top of the chicken. Top with the remaining four lasagna noodles and then add the remaining soup/milk sauce as the final layer.  Cover the pan with foil. Bake for 45 minutes.
Serves 4-6

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