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Alfredo Chicken Lasagna




Source of Recipe


Boo


List of Ingredients




Alfredo Chicken Lasagna


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




Recipe



In a large skillet, saute the chicken, mushrooms, onion and garlic in oil until chicken i 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



NUTRITIONAL INFO

Nutritional Analysis: 1 piece equals 621 calories, 30 g fat (16 g
saturated fat), 173 mg cholesterol, 1,014 mg sodium, 40 g
carbohydrate, 2 g fiber, 48 g protein.