Friday, September 3, 2010

Chicken Lasagna

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I don't know if you've ever made Chicken Lasagna before, but if not you're in for a treat! It's absolutely delicious and low in calories too. I've made this a few times and we love it! Nutritional info is below the recipe. If you're doing Weight Watchers this comes in at 5 points per serving.

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This recipe comes from a 2006 issue of 'Taste of Home Best Light Recipes Magazine'. Every time I look through all my cooking magazines that were packed up for almost two years it's like Christmas!

Chicken Lasagna

10 uncooked lasagna noodles
1 pound boneless skinless chicken breasts
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1-1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
1 tablespoon dried basil
1-3/4 teaspoons salt, divided
1/8 teaspoon garlic powder
3 cups 2% small-curd cottage cheese
1/2 cup egg substitute
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley
1/2 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook noodles according to package directions. Meanwhile, broil chicken 6 in. from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside.

In large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt.

In a 13-in. x 9-in. baking dish coated with nonstick cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers. Cover and bake at 375 for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutritional Analysis: One piece equals 240 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 1,038 mg sodium, 17 g carbohydrate, 2 g fiber, 28 g protein.

Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

I always use lower sodium products, so the mg of sodium in my recipe is lower than what this recipe states. To me, over 1000 mg of sodium in anything is crazy!!

Now I'm off for some fun this morning. Then, it's back home to do laundry and finish three scrapbook layouts I'm currently working on.

Have a great day and thanks for stopping by!

5 comments:

Jen Davis said...

Every time I make lasagna my noodles turn out slimy...do you know what I'm doing wrong? Also, instead of the egg substitute for this would I just use one egg? Thanks!

Patty said...

Do you cook them too long maybe? I usually cook them & lay them out flat after rinsing & pat dry. Substitute the no-cook noodles instead, they work just fine & much easier. I actually had to use an egg because I didn't have the egg substitute, it just changes the nutritional value a little.

Jen said...

Thanks!

msmaj4700 said...

I just made this lasagna. The only modification that I made was to use whole wheat lasagna noodles. My 16 year old ate 2 portions before we sat down to eat. This is delicious.

Patty said...

@msmaj4700 Thanks for stopping by! You're right, this lasagna is one of my favorites...it is delicious!

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