Hearty Lasagna
Adapted from
Taste of Home Magazine
16 servings
| 2 lbs ground chicken breast skinless | 1 tsp salt | ||
| 1/2 c onions, chopped | 1/4 tsp black pepper | ||
| 1 tsp garlic, minced | 2 med carrots, halved | ||
| 28 ozs stewed tomatoes, diced and undrained | 2 stalks celery, halved | ||
| 8 ozs tomato sauce | 12 ozs lasagna noodles, uncooked | ||
| 8 ozs tomato paste | 15 ozs fat-free cottage cheese | ||
| 1 tsp oregano | 8 ozs mozzarella cheese, shredded | ||
| 1 tsp granulated sugar | 1/2 c parmesan cheese |
Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray; set aside. In a saucepan, cook chicken, onions, and garlic until chicken is no longer pink. Stir in stewed tomatoes, tomato sauce, tomato paste, oregano, sugar, salt, and black pepper. Mix well. Add carrots and celery. Simmer, uncovered for one and half hours, stirring occasionally. Remove and discard carrots and celery. Layer one-third sauce, one-third noodles, one-third cottage cheese, one-third mozzarella cheese, and one-third parmesan cheese in prepared pan. Repeat layers once. Top with remaining noodles and sauce. Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining cottage cheese around heart. Sprinkle with remaining cheeses. Bake, uncovered, for 45 minutes. Remove and discard foil heart. Let stand ten minutes before serving.
| Calories | 224 | %CFF | 15 % | |
| Total Fat | 4 g | Saturated Fat | 1 mg | |
| Protein | 22 g | Cholesterol | 37 g | |
| Carbohydrates | 25 g | Sodium | 573 mg | |
| Sugars | 6 g | Fiber | 2 g | |
|
3.9 WW Points | ||||
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Rated by 3 users (3.7)
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