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- 12 lasagna noodles
- 2 can(s) diced tomatoes drained
- 3 can(s) tomato paste
- 1/3 cup(s) chopped onion
- 4 1/2 tub(s) dried basil
- 1 3/4 teaspoon(s) salt divided
- 1/8 teaspoon(s) garlic powder
- 4 cup(s) cooked chicken shredded
- 2 eggs lightly beaten
- 4 cup(s) cottage cheese
- 3/4 cup(s) grated Parmesan cheese
- 1/2 cup(s) minced fresh parsley
- 3/4 teaspoon(s) pepper
- 3 cup(s) shredded mozzarella cheese
- Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the tomatoes, tomato paste, onion, basil, 3/4 teaspoon salt & garlic powder. Bring to a boil. Reduce heat, cover and simmer for 25 min. Add chicken, heat through.
- In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, parsley, pepper and remaining salt.
- Drain noodles. Place four noodles in bottom of greased 9x13 baking dish. Layer with a 1/3 of the cheese mixture, chicken mixture and mozzarella cheese. Repeat layers twice.
- Cover and bake at 375 for 30 min. Uncover and bakie 10-15 min longer or until bubbly and top is lighlty browned. Let stand 15 min before serving.
This recipe is a personal recipe added by Toniahooper and has not been tested or endorsed by MyRecipes.
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Chicken Lasagna Recipe at a Glance
- COURSE: Main Dishes