Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

A great alternative to the traditional tomato sauce and red meat lasagnas we all know and love.

Ingredients Nutrition


  1. Cook lasagna noodles to desired doneness as directed by package; drain. Preheat oven to 350°F.
  2. Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well. Finely chop green bell peppers, onion and mushroom, mince garlic.
  3. Add soup, mushrooms, milk, Italian seasoning and garlic; mix well.
  4. Stir in onion and green bell pepper. Add salt and pepper to taste.
  5. Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9 glass baking dish.
  6. Stir chicken into remaining mixture. Top mixture in dish with 4 noodles, half of the chicken mixture, and 1 cup mozzerella cheese. (Repeat.) Top with remaining 4 noodles.
  7. TOPPING:.
  8. In small bowl combine topping mixture, mix well. Sprinkle over top of casserole. Cover with foil.
  9. Bake immediately or refrigerate over night.
  10. LASAGNA:.
  11. Bake casserole, covered, for 40 minutes Uncover and bake an additional 10 - 15 mins or until topping is golden brown.
  12. Let stand before serving.
Most Helpful

5 5

Tried this tonight and I really loved it! Thank you, I followed the recipe and it turned out great. I wouldn't change a thing. One of my new favorites.