Give this good-for-you lasagna a try. The lean chicken is a nice change of pace from the Italian sausage or ground beef traditionally used in lasagna.
—SHARON SKILDUM MAPLE GROVE, MN
PREP: 50 MIN. • BAKE: 40 MIN. + STANDING • MAKES: 12 SERVINGS
12 lasagna noodles
2 cans (14 1/2 ounces each) diced tomatoes, drained
3 cans (6 ounces each) tomato paste
2 cups sliced fresh mushrooms
1/3 cup chopped onion
4 1/2 teaspoons dried basil
1 3/4 teaspoons salt, divided
1/8 teaspoon garlic powder
4 cups shredded cooked chicken
2 eggs, lightly beaten
4 cups (32 ounces) 2% cottage cheese
3/4 cup grated Parmesan cheese
1/2 cup minced fresh parsley
3/4 teaspoon pepper
3 cups (12 ounces) shredded part-skim mozzarella cheese
1. Cook noodles according to package directions. Meanwhile, in a large saucepan, combine tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer 25 minutes to allow flavors to blend. Add chicken; heat through.
2. Preheat oven to 375°. In a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley, pepper and remaining 1 teaspoon salt.
3. Drain noodles. Place four noodles in a 13x9-in. baking dish coated with cooking spray. Layer with a third of the cheese mixture, chicken mixture and mozzarella cheese. Repeat layers twice.
4. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is lightly browned. Let stand 15 minutes before cutting.