Classic Lasagna

 

This lasagna recipe is from the book below. 

I've been craving lasagna but didn't want to make the recipe I normally use. 

This recipe is six large servings and is made in the crock pot. 

 

 

 

The photo above is the second layer of noodles and below is the second layer of the ricotta/mozzarella layer. 

 

 

Final layer of beef mixture.

I slow cooked this for four hours on low. 

 

The photo above is the final layer of mozzarella/Parmesan cheese. The crock pot was then turned off and I waited around 10 minutes to let the cheese melt. 

 

After it had "firmed up" a little I divided it into 6 servings. They are quite large.

This recipe comes in at 10 SmartPoints for 1/6th of the recipe. 

I'd make it again, I thought it was pretty good. 

Chicken Lasagna

I haven't made chicken lasagna in over 3 years. I was going through a box of stuff yesterday and came across the recipe. Knowing how much I loved it, I decided to go get the ingredients and make it for dinner tonight. 

It makes a lot! I'll have to freeze some because I'll never be able to eat all of it. I'm always hesitant to freeze leftovers because I inevitably forget about them. I'm finding that it's harder than I thought to cook for one. 

I bought a rotisserie chicken and rather than shredding it, I just cut it into cubes. I also used some lower sodium products to cut some of the sodium. It always seems that I still taste a lot of sodium. It's got to be because of the cottage cheese and the mozzarella.

Chicken Lasagna
Taste of Home, 2006

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.

This post is linked to these parties:
Made by You Monday, A Marvelous Mess, Craft-O-Maniac Monday, All Things Fee

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