Anita's Tried & True Heart Healthy Recipes

Rice Lasagna

Adapted from
8 servings

1 c long-grain white rice, uncooked 6 ozs tomato paste 
1 lb ground chicken breast skinless, cooked 2 tsps oregano 
1 c onions, chopped 2 tsps basil 
1 c bell peppers, chopped 1 1/4 tsps black pepper 
1 c mushrooms, chopped 15 ozs fat-free cottage cheese 
1 tsp garlic, minced 1/2 c parmesan cheese 
15 ozs no-salt-added tomato sauce 8 ozs mozzarella cheese, shredded 
Prepare rice according to package directions. Preheat oven to 350. Prepare a 13" x 9" pan with cooking spray; set aside. In a skillet over medium heat, cook chicken, onions, bell peppers, mushrooms, and garlic until chicken is no longer pink. Stir in tomato sauce, tomato paste, oregano, basil, black pepper, and salt. Simmer 15 minutes, stirring occasionally. Layer half each of rice, chicken mixture, cottage cheese, parmesan cheese, and mozzarella cheese in prepared pan. Repeat layers. Sprinkle with parsley. Bake, covered for 30 minutes. Uncover, and continue baking for 15 minutes. Serve with garlic french bread slices.
Nutritional Analysis per serving (8 servings total)
Calories 295   %CFF 16 %
Total Fat 5 g   Saturated Fat 2 mg
Protein 27 g   Cholesterol 42 g
Carbohydrates 33 g   Sodium 473 mg
Sugars 8 g   Fiber 3 g
5.4 WW Points
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