White Lasagna

Recipe Ingredients

		Noodles
8		Lasagna noodles
		Cottage Cheese Mixture
2 cups	292g / 10oz	Nonfat cottage cheese - prefer low-fat
1 cup	237ml	Light cream cheese
1 cup	237ml	Nonfat sour cream
1 cup	237ml	Nonfat mayonnaise
1/2 cup	46g / 1.6oz	Parsley - fresh minced
		Chicken/vegetables
4 cups	250g / 8.8oz	Chicken breasts without skin - cooked & diced
2 teaspoons	10ml	Vegetable oil
2 cups	220g / 7.8oz	Carrots - thinly sliced
1 1/2 cups	93g / 3.3oz	Onions - sliced
1 cup	146g / 5.1oz	Red bell pepper - chopped
3		Garlic - crushed
		Sauce
5/8 cup	39g / 1.4oz	All-purpose flour
3 cups	711ml	Skim milk
1/4 cup	36g / 1.3oz	Fat-free parmesan cheese
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Poultry seasoning
10 oz	284g	Frozen chopped spinach
		Topping
4 tablespoons	60ml	Parsley - minced
1/2 cup	73g / 2.6oz	Bread crumbs
1/2 teaspoon	2.5ml	Paprika
1/4 cup	36g / 1.3oz	Fat-free parmesan cheese

Recipe Instructions

NOODLES: To prevent a "watery" lasagna, cook the noodles first, and let them drain while preparing the remaining ingredients. The cooked noodles will be slightly tacky but will pull apart easily and be dry by the time you are ready to use them. COTTAGE CHEESE MIXTURE: Combine cottage cheese, cream cheese, sour cream, and mayonnaise in a medium bowl; beat at high speed of a mixer until well-blended. Stir in parsley. Set aside. CHICKEN/VEGETABLES: Coat a Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add carrots, onions, red bell pepper and garlic; saute 7 minutes. Add chicken. Set aside. SAUCE: Press spinach between plates until barely moist, and set aside. Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook 5 minutes or until thickened, stirring constantly. Add 1/4 cup Parmesan cheese, salt, pepper and poultry seasoning; cook an additional minute, stirring constantly. Remove fro m heat stir in spinach. TOPPING: Combine bread crumbs, parsley, paprika and parmesan. LAYERING: In a 9x13 pan, layer in this order: cooking spray 4 noodles 1/2 cottage cheese mixture 1/2 chicken/veg. 1/2 sauce 4 noodles 1/2 cottage cheese mixture 1/2 chicken/veg. 1/2 sauce COOKING: Sprinkle topping over casserole. Cover and bake at 375 degrees for 30 minutes. Uncover and cook until top browns. Let stand 5 minutes before

Source:
Sharon Nardo

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