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Creamy Broccoli-Chicken Lasagna




Source of Recipe


Internet


List of Ingredients




1 pkg. (8 oz.) Whole Wheat Lasagna Noodles
3 c (2-3 breasts) cooked chicken, chopped

Cottage Cheese Mixture:
24 oz. (about 3 cups) low fat cottage cheese
2 eggs, beaten
1 lb. frozen chopped broccoli, cooked & drained

In a medium size bowl, blend the cottage cheese, eggs & broccoli. Set aside.

Cheese Sauce:
1 onion, chopped
1 clove garlic
1/3 c margarine
1 tsp dried basil
1 tsp dried parsley flakes
� tsp salt
� tsp lemon pepper
� c unbleached flour
1� c milk
3 c chicken broth
1 (24 oz.) pkg. mozzarella cheese, divided
� c grated parmesan cheese


Recipe



In a large heavy saucepot over low heat saut� onion and garlic in margarine. Add spices and blend in flour. Slowly add the milk and chicken broth. Heat until it thickens slightly. Stir in 2 cups mozzarella cheese (reserving 1 cup for topping) and � cup parmesan cheese. Set aside.

Preheat oven to 350 degrees F.

Layering Lasagna:
In a 13 x 9 x 2-inch baking pan spread 1 � cups cheese sauce, arrange a layer of uncooked lasagna. Top with a thin layer of cheese sauce, � cottage cheese mixture and � cooked chicken. Repeat layers starting and ending with cheese sauce. Top with remaining cup of mozzarella cheese.

Cover with foil. Bake 30 minutes. Remove foil and bake an additional 25-35 minutes. Let stand 10 minutes before cutting.