Chicken cheese lasagna

12 servings

Ingredients

Quantity Ingredient
¼ cup Margarine; melted
2 Cl Garlic; crushed
½ cup Unbleached flour
1 teaspoon Salt
2 cups Skim milk; at room temp.
2 cups Chicken broth
2 cups Mozzarella cheese; shredded
½ cup Parmesan cheese
½ cup Onions; chopped
1 teaspoon Basil
½ teaspoon Oregano
¼ teaspoon White pepper
10 Noodles
1 pack 16 oz fat-free cottage cheese
2 cups Chicken; cut up/cooked
2 10 oz pkgs spinach; chopped
½ cup Parmesan cheese

Directions

Recipe by: Betty Crocker's Great Chicken Recipes Preparation Time: 0:15 Preheat oven at 350. Heat margarine in saucepan over low heat until melted; add garlic. Stir in flour and salt. Cook, stirring constantly, until bubbly. Remove from heat; stir in milk and broth.

Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, ½ cup Parmesan cheese, onion, basil, oregano, and pepper. Cook over low heat, stirring constantly, until mozzarella cheese is melted. Spread 1½ cups of the cheese sauce in unprepared rectangular pan; top with 4 noodles uncooked, overlapping if necessary. Spread half cottage cheese over noodles.

Repeat with ¼ cheese sauce, 4 noodles and remaining cheese. Top with chicken, spinach, ¼ cheese sauce, remaining noodles and remaining cheese sauce. Sprinkle with ½ cup Parmesan cheese. Bake uncovered until noodles are done, 35 to 40 minutes.

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