Ingredients
6 ounces boneless skinless chicken breast, cut into bite-size pieces1 cup sliced fresh mushrooms2 tablespoons chopped onion1 tablespoon olive oil1 garlic clove, minced1 tablespoon all-purpose flour1 cup Alfredo sauce3/4 cup 2% cottage cheese1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided1 large egg, lightly beaten1/2 teaspoon Italian seasoning1/2 teaspoon dried parsley flakes4 lasagna noodles, cooked and drained1-1/2 cups shredded part-skim mozzarella cheese
Preparation
In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened.
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 8x4-in. loaf pan coated with cooking spray. Layer with 2 noodles (trimmed to fit pan), half of the cottage cheese mixture, half of the remaining 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.
