Chicken cheese lasagna
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Margarine; melted |
| 2 | Cl Garlic; crushed | |
| ½ | cup | Unbleached flour |
| 1 | teaspoon | Salt |
| 2 | cups | Skim milk; at room temp. |
| 2 | cups | Chicken broth |
| 2 | cups | Mozzarella cheese; shredded |
| ½ | cup | Parmesan cheese |
| ½ | cup | Onions; chopped |
| 1 | teaspoon | Basil |
| ½ | teaspoon | Oregano |
| ¼ | teaspoon | White pepper |
| 10 | Noodles | |
| 1 | pack | 16 oz fat-free cottage cheese |
| 2 | cups | Chicken; cut up/cooked |
| 2 | 10 oz pkgs spinach; chopped | |
| ½ | cup | Parmesan cheese |
Directions
Recipe by: Betty Crocker's Great Chicken Recipes Preparation Time: 0:15 Preheat oven at 350. Heat margarine in saucepan over low heat until melted; add garlic. Stir in flour and salt. Cook, stirring constantly, until bubbly. Remove from heat; stir in milk and broth.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, ½ cup Parmesan cheese, onion, basil, oregano, and pepper. Cook over low heat, stirring constantly, until mozzarella cheese is melted. Spread 1½ cups of the cheese sauce in unprepared rectangular pan; top with 4 noodles uncooked, overlapping if necessary. Spread half cottage cheese over noodles.
Repeat with ¼ cheese sauce, 4 noodles and remaining cheese. Top with chicken, spinach, ¼ cheese sauce, remaining noodles and remaining cheese sauce. Sprinkle with ½ cup Parmesan cheese. Bake uncovered until noodles are done, 35 to 40 minutes.