Tuesday, March 17, 2009

Chicken Alfredo Lasagna

6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup Alfredo sauce
3/4 cup 2% cottage cheese
1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
4 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

In a large skillet, saute the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in flour until blended; stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.

Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.

Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 3 servings.

*Justin and Bryce LOVED this! Keep in mind this is a recipe for "cooking for two". If you have a larger family than 3, I would at LEAST double this and put it in a larger pan. I also doubled the alfredo sauce because it didn't seem like enough and used 2 more noodles - making 3 layers instead of 2. I think it definitely would have been too soupy without the extra 2 noodles. Next time I think I would use ricotta cheese instead of cottage cheese, although it still was good. And of course, I used asiago cheese instead of parmesan, just because that's all I had. I also added Italian style diced tomatoes on the top because I love the combo of tomatoes with alfredo...and I didn't use the mushrooms. When making baked pasta dishes, I also don't cook the pasta beforehand because they become too squishy. I like my lasagna to be al dente, so I either don't cook them before AT ALL or just for, at the MOST, 3 minutes. This is such a great meal for a small family because there really isn't any leftovers.

*From Taste of Home.

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