Irish Lasagna Casserole

Submitted by Sarah Abbott

"This is a casserole dish that Mmy grandmother deemed "Irish Lasagna". Not sure what makes it "Irish" but it easy and tasty! I have played with the recipe over the years using lighter ingredients to make it healthier."

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 lb lean ground chicken
• 1 (15 ounce) can low-sodium tomato sauce
• 1 (12 ounce) package whole wheat egg noodles
• 1 cup 1% fat cottage cheese
• 1 cup light sour cream
• 1 (8 ounce) package neufchatel cheese
• 1 bunch scallion
• 2 tablespoons green peppers, finely chopped
• 2 cups part-skim mozzarella cheese
• 1⁄4 teaspoon salt

directions

1. Brown meat and add tomato sauce. Set aside. Thinly slice scallions. Combine salt, scallions, green peppers, cream cheese, cottage cheese and sour cream in a medium sized bowl. Bring 6 quarts of salted water to bowl in a large pot and add whole wheet noodles. Cook until firm (about 5 minutes) and drain. Set aside. Spray a 13"x9" pan with cooking spray. Spread half of the cooked noodles evenly in the bottom of the pan. Spoon half of the cheese mixture over the noodles. Spread evently with a spatula. Spoon half of the meat mixture over the cheese layer. Spread with the back of a spoon. Repeat layers. Top with shredded cheese. Bake at 350 degrees until bubbly and top is slightly browned. Cool for 10 minutes before serving.