CHICKEN LASAGNA

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Chicken Lasagna image

Give this good-for-you lasagna a try. It's a great change of pace from the more traditional lasagnas featuring ground beef.-Marilynn Hieronymus, Sedalia, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 14

1 medium onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter, melted
6 ounces fresh mushrooms, sliced
1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
1/3 cup fat-free milk
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon dried basil
2-1/2 cups cubed cooked chicken
8 ounces reduced-fat process American cheese, cubed
1-1/2 cups fat-free cottage cheese
1/2 cup grated Parmesan cheese, divided
9 lasagna noodles, cooked and drained
2 teaspoons minced fresh parsley

Steps:

  • In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 526mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

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