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Alfredo Chicken Lasagna




Source of Recipe


Taste Of Home






List of Ingredients



• 6 ounces boneless skinless chicken breasts, 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 shredded part skim mozzarella cheese
  






Instructions



1. 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.
   
2. Spread 1/2 cup Alfredo mixture in an 8x4x2 inch 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 degrees for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
   
3. Yield: 3 servings