Chicken Alfredo Lasagna
Prep Time:
40 Minutes
Total Time:
1 Hour 20 Minutes
Serves:
12
Ingredients
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24 ounces Daisy Brand 4% Cottage Cheese
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1 tablespoon Italian seasoning
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1/2 tablespoon onion powder
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1/2 teaspoon red pepper flakes
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1 teaspoon salt
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1/8 teaspoon black pepper
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1 large egg
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1/2 cup parmesan cheese
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1 medium thinly sliced yellow onion
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1 medium julienned red bell pepper
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3 cloves minced garlic
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2 tablespoons olive oil
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1 1/4 pounds boneless skinless chicken breasts
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9 lasagna noodles
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1 1/2 cups Alfredo sauce
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2 cups shredded Mozzarella cheese
Directions
Drain cottage cheese in a sieve for 30 minutes. Combine Italian seasoning, onion powder, red pepper flakes, salt, and ground black pepper. Set aside. Gently combine 2 teaspoons of the seasoning mixture, the drained cottage cheese, the egg, and the grated parmesan cheese. Set aside. Sauté the onions, red bell peppers, garlic, and 1/2 teaspoon of the seasoning mixture in 1 tablespoon of olive oil over medium high heat until the onions are translucent - about 4 minutes. Remove from heat and set aside. Drizzle the chicken breasts lightly with 1 tablespoon olive oil and coat with the remaining seasoning mixture. Grill over medium high heat until cooked through (about 5 minutes on each side). Remove from the grill and allow to the chicken to rest for 10 minutes before dicing into 1/2" pieces. Cook the lasagna noodles according to the package's instructions and drain. Preheat the oven to 350°F. Spoon just enough of the Alfredo sauce into an 8" x 8" baking dish to cover the bottom. Begin layering the lasagna noodles, sauce, cheese, cottage cheese mixture, vegetables, and chicken. Repeat for remaining layers. Bake for the lasagna for 30 minutes or until the top is lightly golden and bubbly. Allow to rest for 10 minutes before cutting. *Optional - For vegetarian lasagna: Omit chicken and add 2 large Portabella mushroom caps, diced into 1/2” pieces, to the onion mixture when sautéing.