Marilyn Martin's Recipe

Alfredo Chicken Lasagna

Category: Recipes

Alfredo Chicken Lasagna

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, onion and garlic in
oil until chicken is no longer pink. Stir in flour until blended;
stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer,
uncovered, for 5 minutes. 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. x 2-in. loaf
dish coated with nonstick 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 Parmesan cheese. Repeat layers.
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.