Ingredients
- Ingredients
- •6 ounces boneless skinless chicken breast, cut into bite-size pieces
- •1 cup sliced fresh mushrooms
- •2 tablespoons chopped onion
- •1 garlic clove, minced
- •1 tablespoon olive oil
- •1 tablespoon all-purpose flour
- •1 cup Alfredo sauce
- •3/4 cup 2% cottage cheese
- •1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
- •1 egg, lightly beaten
- •1/2 teaspoon Italian seasoning
- •1/2 teaspoon dried parsley flakes
- •4 lasagna noodles, cooked and drained
- •1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- Directions
- •In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minu
- • In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
- • Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmes
- • Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 3 servings.