Chicken Alfredo Lasagna
Prep Time:
40 Minutes
Total Time:
1 Hour 20 Minutes
Serves:
9 (1-1/4 cups per serving)
Ingredients
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3 cups Daisy Brand 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 shredded 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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1 1/4 pounds rotisserie chicken
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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 the cottage cheese in a sieve for 30 minutes. Combine the Italian seasoning, onion powder, red pepper flakes, salt, and ground black pepper in a small bowl; 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 the remaining seasoning mixture in a pan sprayed with nonstick spray over medium high heat until the onions are translucent (about 4 minutes). Remove the mixture from the heat and set aside. Dice the boned and skinned chicken into ½-inch pieces. Cook the lasagna noodles according to the package's instructions and drain. Preheat the oven to 350 degrees. Spoon just enough of the Alfredo sauce into an 8x8-inch baking dish to cover the bottom. Begin layering the lasagna noodles, sauce, cheese, cottage cheese mixture, vegetables, and chicken. Repeat for remaining layers. Bake 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 the chicken and add 2 large Portabella mushroom caps, diced into 1/2-inch pieces, to the onion mixture when sautéing.