Chicken Lasagna
This is so good.
INGREDIENTS
Nutrition- 10uncooked lasagna noodles
- 1
- 1(12 ounce) can tomato paste
- 1 1⁄2cups sliced fresh mushrooms
- 1⁄4cup chopped onion
- 1tablespoon dried basil
- 1 3⁄4
- 1⁄8teaspoon garlic powder
- 3
- 1⁄2cup egg substitute
- 1⁄2cup grated parmesan cheese
- 1⁄3cup minced fresh parsley
- 1⁄2teaspoon pepper
- 2cups shredded part-skim mozzarella cheese
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DIRECTIONS
- Cook noodles according to package directions. Meanwhile, broil chicken 6 inches from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside.
- In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt.
- In a 13-in. x 9-in. baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting.
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