July 10, 2010

Chicken Lasagna



Give your lasagna a chicken makeover.


  • 1 lb. ground chicken
  • One 16-oz. can tomatoes
  • One 6-oz. can tomato paste
  • 1-1/2 tbsp. chopped parsley
  • 1-1/2 tsp. salt
  • 1 tsp. basil
  • 6 oz. lasagna noodles
  • 16 oz.low-fat cottage cheese
  • 1 egg, beaten
  • 1/4 tsp. pepper
  • 6 oz. skim milk mozzarella, shredded
  • 1/4 cup grated Parmesan cheese

  1. Heat a nonstick frypan over medium high heat. Add ground chicken and brown, stirring, about 6 minutes. Meanwhile, put tomatoes, tomato paste, 1/2 tablespoon of the parsley, 1 teaspoon of the salt and the basil in a food processor and process 1 minute. Stir tomato mixture into ground chicken in pan and simmer over low heat for 20 minutes. While it cooks, mix the remaining tablespoon parsley, remaining 1/2 teaspoon salt, cottage cheese, egg and pepper in a small bowl.
  2. In the bottom of 2-quart shallow baking dish, spoon a little of the tomato-chicken mixture. Then make layers of the uncooked lasagna noodles, the cottage-cheese mixture, the mozzarella and parmesan. Repeat layers, saving parmesan for topping. Lasagna may be prepared ahead of time, covered and refrigerated overnight. When ready to cook, remove from refrigerator and bake in 375 degree oven for 30 minutes. Let stand 30 minutes and cut into squares. Makes 6 servings.

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