Lasagne Italiano
Adapted from
The Kraft Cookbook
8 servings
| 1 lb ground chicken breast skinless | 1/2 tsp salt | ||
| 1/2 c onions, chopped | 1/4 tsp black pepper | ||
| 6 ozs no-salt-added tomato paste | 8 ozs lasagna noodles, cooked and drained | ||
| 1 1/4 c water | 16 ozs fat-free cottage cheese | ||
| 1 tsp garlic, minced | 8 ozs mozzarella cheese, shredded | ||
| 1 tsp oregano | 1/4 c parmesan cheese |
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Preheat oven to 375. Prepare a 11" x 7" dish with cooking spray; set aside. In a saucepan, cook chicken and onions until chicken is no longer pink. Add tomato paste, water, garlic, oregano, salt, and black pepper. Cover and simmer for 30 minutes. In prepared dish, layer some of the noodles (overlapping if needed), some chicken sauce, some cottage cheese, and some mozzarella cheese. Repeat layers twice. Sprinkle top with parmesan cheese. Bake for 30 minutes, or until bubbly. Let stand ten minutes before serving.
| Calories | 275 | %CFF | 15 % | |
| Total Fat | 5 g | Saturated Fat | 2 mg | |
| Protein | 28 g | Cholesterol | 40 g | |
| Carbohydrates | 30 g | Sodium | 562 mg | |
| Sugars | 6 g | Fiber | 3 g | |
|
4.9 WW Points | ||||
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