"This recipe derived from the need to use leftover grilled chicken when I was really in the mood for lasagna! The grill flavor really lent it a good flavor- so I suggest using leftover grilled or rotisserie chicken for this."
boneless skinless chicken breast halves, cooked and diced
shredded part-skim mozzarella cheese
freshly grated parmesan cheese
1 (24 ounce) containers
fat-free cottage cheese
yellow onion, diced
yellow bell pepper, diced
basil leaves, julienned
fresh parsley, chopped
1 (24 ounce) jars
( I like Newman's Own)
coarse garlic salt
Preheat oven to 375 degrees.
In 1 T olive oil saute the onion and bell pepper until translucent.
Add chicken and set aside.
Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
Repeat this process until finished.
Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.