YaYa’s Chicken Lasagna
Ingredients
- 10 uncooked lasagna noodles
- 1 lb. boneless skinless chicken breasts
- 1 can 4-1/2 oz diced tomatoes, undrained
- 1-1/2 cups sliced fresh mushrooms
- 1/4 cup chopped onion
- 1 can 12 oz tomato paste
- 1 tsp. dried basil
- 1-3/4 tsp. salt divided
- 1/8 tsp. garlic powder
- 3 cups 2% small-curd cottage cheese
- 1/2 cup egg substitute
- 1/2 cup grated Parmesan cheese
- 1/3 cup minced fresh parsley
- 1/2 tsp. pepper
- 2 cups 8 oz shredded part-skim mozzarella cheese
Instructions
- Cook noodles according to package directions.
- Meanwhile, broil chicken 6 inches from heat until juices run clear; let stand for 15 minutes or until cool. Shred with two forks.
- Drain noodles; set aside.
- In a large nonstick skillet, combine shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 tsp. salt, and garlic powder. Bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes.
- In a bowl, combine cottage cheese, egg substitute, Parmesan cheese, parsley, pepper, and remaining salt.
- Spray a 13x9x2 inch baking dish. Place half the noodles, overlapping them.
- Layer with half of cheese mixture, chicken mixture, and mozzarella. Repeat layers.
- Cover and bake at 375°F for 25-30 minutes or until bubbly.
- Uncover; bake 5 minutes longer.
- Let stand 15 minutes before cutting.
Yaya’s Tips for Success
- Shred the chicken while it’s still warm—it comes apart much easier.
- Don’t skip the resting time after baking! That 15 minutes makes all the difference in keeping your lasagna from sliding all over the place.
- Make sure your skillet mixture simmers long enough so the flavors really marry together and the tomatoes reduce a bit.
Yaya’s Customization Ideas
- Swap out the cottage cheese for ricotta if you prefer a richer texture.
- You can add fresh spinach to the cheese layer for a little extra color and nutrition.
- Try smoked mozzarella on top if you want a little extra depth in the flavor
Yaya’s Original Recipe Card
