Roasted Chicken Lasagna

Submitted by Scrapbook Lori

"This is from "super suppers" cookbook. It is a great weeknight, make ahead 1 dish dinner. It can also be made and frozen for future use. Hope you enjoy it!"

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 12

ingredients

• 1 (3 lb) roasting chickens, approx 3 lbs
• nonstick cooking spray
• 1 (28 ounce) jar spaghetti sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 1 tablespoon chili powder
• 9 lasagna noodles, dry
• 2 cups cottage cheese
• 1 teaspoon garlic, minced
• 1 egg, beaten
• 3 cups mozzarella cheese, shredded

directions

1. Remove meat from chicken, cutting into bite size piece; discard skin and bones. (approx 3 cups) Set aside.
2. Preheat oven to 350. Coat a 13x9x2 baking dish with cooking spray.
3. For sauce, stir together spaghetti sauce, undrained tomatoes, and chili powder. Spread 1/2 cup of the sauce in the bottom of the prepared baking dish; top with 3 uncooked noodles. cover with the chopped chicken. Top with 3 more uncooked noodles. Cover noodles with 2 cups of the sauce.
4. Stir together ricotta cheese, garlic, and egg; dollop on top of sauce. Top with remaining noodles. Pour remaining sauce over all.
5. Bake, uncovered, about 45 minutes or until hot and bubbly.
6. Sprinkle with mozzarella cheese; bake 10 minutes more.

Reviews

[DuChick]

Very good! I made this tonight using a fully cooked rotisserie chicken, whole wheat lasagna noodles, lowfat cottage cheese and lowfat mozzarella. No one knew it was on the "healthy" side. The only ingredient I added was 1 tsp. Italian seasoning to the sauce. The ingredient lists a roasting chicken, but doesn't say if it should be cooked or not (not all chefs may know to cook it first); and also it's listed to use cottage cheese, but the directions call for ricotta. I covered the dish with foil while baking for 40 minutes, then removed it for 10 minutes.