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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | lasagna noodles (9 noodles needed) | 1 | teaspoon | olive oil, extra virgin | 1/4 | cup, chopped | Peppers, sweet, red, raw, chopped | 1/4 | cup, chopped | Onions | 1 | can (10.75 oz) | Cream of Mushroom condensed soup | 1/3 | cup | skim milk | 8 | ounces | cream cheese, softened | 16 | ounces | cottage cheese | 2 | cups, shredded | Cheese, cheddar | 4 | breasts, bone and skin removed | chicken breast, cubed (approx. 4 cups) | 1/3 | cup | grated parmesan |
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Steps
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Sequence
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Step
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| | 1 | Cook lasagna noodles according to package directions; drain. | | 2 | In small pan, saute onion and pepper in olive oil. | | 3 | Mix cream of mushroom soup with milk. Add sauteed onions and peppers. | | 4 | In bowl, combine cottage cheese and softened cream cheese. | | 5 | In 9x13 casserole dish, layer approx. 1/4 cup of cream of mushroom soup mixture over the bottom of pan to prevent noodles from sticking. | | 6 | Add noodles, cottage cheese/cream cheese mixture, diced chicken, cream of mushroom soup mixture, and cheddar cheese. Repeat this step 2 more times. | | 7 | Sprinkle top of lasagna with parmesan cheese. | | 8 | Bake at 350-375 degrees for about 45 minutes, until cheese is melted and bubbly. Let stand for 10-15 minutes before serving. |
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