Prep Time 25 minutes Cook Time 30 minutes (plus 30 minutes cooling time)
Give your lasagna a chicken makeover.
What you'll need
- 1 lb. ground chicken
- 1 16oz. can tomatoes
- 16 oz. low-fat cottage cheese
- 1 6oz. can tomato paste
- 6 oz. no-boil lasagna noodles
- 6 oz. skim milk mozzarella, shredded
- 1/4 cup grated Parmesan cheese
- 1-1/2 tablespoon chopped parsley
- 1-1/2 teaspoon salt
- 1 teaspoon basil
- 1 egg, beaten
- 1/4 teaspoon pepper
- Helpful Tip:
- Lasagna may be prepared ahead of time, covered and refrigerated overnight before baking.
Notes:
Serves 6
How to make it
- Heat a nonstick frypan over medium high heat. Add ground chicken and brown, stirring, about 6 minutes.
- Meanwhile, put tomatoes, tomato paste, 1/2 tablespoon of the parsley, basil, and 1 teaspoon of the salt in a food processor and process 1 minute. Stir tomato mixture into ground chicken in pan and simmer over low heat for 20 minutes.
- While it cooks, mix the remaining tablespoon parsley, remaining 1/2 teaspoon salt, cottage cheese, egg and pepper in a small bowl.
- Spread the tomato-chicken mixture in the bottom of a shallow 2-quart baking dish. Place a layer of lasagna noodles over it, followed by a layer of the cottage cheese mixture, followed by a layer of mozzarella and Parmesan. Continue to layer in that order, topping with Parmesan when you finish.
- Bake at 375° F for 30 minutes. Let stand 30 minutes and cut into squares.
