Yield
8 servings

This low-fat chicken lasagna recipe is filled with tender diced chicken, low-fat cheeses. onion, and bell pepper. You can make it ahead, freeze and reheat when you need a hearty meal.

How to Make It

Step 1

Combine first 4 ingredients in a medium bowl; beat at high speed of a mixer until well-blended. Stir in onion, bell pepper, and 1/4 cup parsley; set aside.

Step 2

Melt the margarine in a medium saucepan over medium heat. Add flour, and cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and broth, stirring constantly. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly. Stir in poultry seasoning, salt, pepper, and garlic powder. Remove from heat; set sauce aside.

Step 3

Arrange 3 noodles in bottom of a 13 x 9-inch baking dish coated with cooking spray; top with half of cottage cheese mixture, half of chicken, and half of sauce. Repeat layers, ending with sauce.

Step 4

Combine breadcrumbs, 2 tablespoons parsley, and paprika; sprinkle over casserole. Bake, uncovered, at 375° for 30 minutes. Serve immediately.

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