Broccoli Lasagna #2

Adapted from Best of Bridge Cookbooks Volume 2

  • 1 lb ground chicken breast skinless
  • 26 ozs low-fat spaghetti sauce
  • 16 ozs frozen broccoli flowerets, thawed and drained
  • 10 pcs lasagna noodles, uncooked
  • 16 ozs fat-free cottage cheese
  • 2 whole eggs
  • 8 ozs mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, shredded
Broccoli Lasagna #2
Preheat oven to 375. Prepare a 9 x 13" baking dish with cooking spray; set aside. In a large saucepan, cook chicken until no longer pink. Add spaghetti sauce. Mix well and set aside. In a mixing bowl, combine cottage cheese, cooked broccoli, and eggs. Mix well. Spread two cups of the chicken mixture over the bottom of the prepared dish. Layer four noodles lengthwise over sauce in the baking dish and one noodle across the end of the dish, completely covering the sauce. Spread the cottage cheese mixture evenly over the noodles, then sprinkle one cup mozzarella cheese and half the parmesan cheese over top. Arrange remaining noodles over top. Cover with remaining chicken mixture and cheeses. Bake 45 minutes, or until noodles are tender. Cover with aluminum foil and let stand 15 minutes. Then cut and serve.
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Posted: 5/19/2016
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WW Points* : 5.24
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 267
Calories from Fat 53 (20%)
% Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 70g 23%
Sodium 563mg 23%
Potassium 14mg 5%
Total Carbohydrate27g 9%
Dietary Fiber 3g 12%
Sugars 7g
Protein 25g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.