Difficulty: Easy - for beginners
Serves: 12 servings
â€¢12 lasagna noodles
â€¢2 cans (14-1/2 ounces each) diced tomatoes, drained
â€¢3 cans (6 ounces each) tomato paste
â€¢2 cups sliced fresh mushrooms
â€¢1/3 cup chopped onion
â€¢4-1/2 teaspoons dried basil
â€¢1-3/4 teaspoons salt, divided
â€¢1/8 teaspoon garlic powder
â€¢4 cups shredded cooked chicken
â€¢2 eggs, lightly beaten
â€¢4 cups (32 ounces) 2% cottage cheese
â€¢3/4 cup grated Parmesan cheese
â€¢1/2 cup minced fresh parsley
â€¢3/4 teaspoon pepper
â€¢3 cups (12 ounces) shredded part-skim mozzarella cheese
â€¢Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25 minutes to allow flavors to blend. Add chicken; heat through.
â€¢ In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, parsley, pepper and remaining salt.
â€¢ Drain noodles. Place four noodles in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with a third of the cheese mixture, chicken mixture and mozzarella cheese. Repeat layers twice.
â€¢ Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is lightly browned. Let stand for 15 minutes before cutting. Yield: 12 servings.