Recipe: Chicken & Spinach Lasagna

Chicken & Spinach Lasagna

Ingredients

12 uncooked lasagna noodles
1 pound boneless skinless chicken breasts
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cans (18 ounces) tomato paste
1-1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
1 tablespoon dried basil
1/8 teaspoon garlic powder
3 cups (24 ounces) 2% cottage cheese
1/2 cup egg substitute
1/2 cup grated Parmesan cheese
1/4 cup parsley flakes
1/2 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups raw spinach

Directions

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.

Cooked lasagna noodles on wax paper, cooling

Shredding the chicken

In a large nonstick skillet, combine the shredded chicken, raw spinach, tomatoes, tomato paste, mushrooms, onion, basil, and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, and pepper.

Shredded chicken, raw spinach, tomatoes, tomato paste, mushrooms, onion, basil, & garlic powder

First layer

In a 13-in. x 9-in. baking dish coated with cooking spray, place a third (4) of the noodles, overlapping them. Layer with third 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.