“This is an excellent lasagna to have for an evening meal, we love chickien here in our household, and this is just another way to cook it!!”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain cottage cheese in a sieve for 30 minutes.
  2. Combine Italian seasoning, onion powder, red pepper flakes, salt and ground black pepper. Set aside.
  3. Gently combine 2 teaspoons of the seasoning mixture, the drained cottage cheese, the egg and the grated permesan cheese. Set aside.
  4. Saute the onions, red bell pepper, garlic and 1/2 teaspoons of olive oil over medium heat until the onions are translucent - about 4 minutes. Remove from heat and set aside.
  5. Drizzle the chicken breasts lightly with 1 tablespoons olive oil and coat with the remaining seasoning mixture. Grill over medium high heat until cooked through (about 5 minutes per side). Remove from the grill and allow to rest for 10 minutes before dicing into 1/2 inch pieces.
  6. Cook the lasagna noodles according to package directions and drain.
  7. Preheat the oven to 350°F Spoon just enough of the Alfredo sauce into an 8x8 baking dish to cover bottom. Begin layering the lasagna noodles, sauce, cheese, cottage cheese mixture, vegetables, and chicken. Repeat for remaining layers.
  8. Bake for 30 minutes or until the top is lightly golden and bubbly. Allow to rest for 10 minutes before cutting.
  9. OPTIONAL: for vegetarian lasagna, omit chicken, and add 2 large portabella mushroom caps, diced into 1/2 inch pieces, to the onion mixture when sautéing.

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