Lasagna With A Twist
Adapted from
Lipton, Inc.
12 servings
| 1 lb ground chicken breast skinless | 1/2 tsp oregano | ||
| 1/2 c onions, chopped | 1/8 tsp cinnamon | ||
| 1/2 c bell peppers, chopped | 16 ozs rotini pasta, cooked | ||
| 26 ozs low-fat spaghetti sauce | 15 ozs fat-free cottage cheese | ||
| 1/2 tsp salt | 4 ozs mozzarella cheese, shredded |
Preheat oven to 350. Prepare a 13" x 9" pan with cooking spray; set aside. In a large saucepan, cook chicken, onions, and bell peppers until chicken is no longer pink. Add sauce, salt, oregano, and cinnamon; simmer five minutes over low heat. Add pasta; set aside. In a mixing bowl, combine cottage cheese and mozzarella cheese. Place half the pasta mixture into prepared pan. Evenly top with cheese mixture and remaining pasta mixture. Bake for 30 minutes or until bubbly.
| Calories | 249 | %CFF | 10 % | |
| Total Fat | 3 g | Saturated Fat | 0.5 mg | |
| Protein | 19 g | Cholesterol | 23 g | |
| Carbohydrates | 37 g | Sodium | 463 mg | |
| Sugars | 6 g | Fiber | 3 g | |
|
4.3 WW Points | ||||
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Rated by 2 users (3.5)
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