Chicken Alfredo Lasagna

Name: Chicken Alfredo Lasagna
Prep time: 40 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 24 ounces 4% cottage cheese (Daisy Brand); 1 tablespoon italian seasoning; 1/2 tablespoon onion powder; 1/2 teaspoon red pepper flakes; 1 teaspoon salt; 1/8 teaspoon black pepper; 1 large egg; 1/2 cup parmesan cheese; 1 medium yellow onion, thinly sliced; 1 medium red bell pepper, jullienned; 3 garlic cloves, minced; 2 tablespoons olive oil; 1 1/4 lbs boneless skinless chicken breasts; 9 lasagna noodles; 1 1/2 cups alfredo sauce; 2 cups mozzarella cheese, shredded

Submitted by Chef mariajane

"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!!"

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Ready In:: 40mins
Ingredients:: 16
Serves:: 12

ingredients

24 ounces 4% cottage cheese (Daisy Brand)
1 tablespoon italian seasoning
¹⁄₂ tablespoon onion powder
¹⁄₂ teaspoon red pepper flakes
1 teaspoon salt
¹⁄₈ teaspoon black pepper
1 large egg
¹⁄₂ cup parmesan cheese
1 medium yellow onion, thinly sliced
1 medium red bell pepper, jullienned
3 garlic cloves, minced
2 tablespoons olive oil
1 ¹⁄₄ lbs boneless skinless chicken breasts
9 lasagna noodles
1 ¹⁄₂ cups alfredo sauce
2 cups mozzarella cheese, shredded

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 permesan cheese. Set aside.
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.
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.
Cook the lasagna noodles according to package directions and drain.
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.
Bake 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 inch pieces, to the onion mixture when sautéing.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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