Chicken Lasagna

1. 1

   In a medium sauce pan, saute pressed garlic and mushrooms in olive oil till fragrant and tender. Stir in tomatoes and paste. Add spices, and simmer on medium-low heat for 10 minutes. Salt to taste. Spoon 1/2 cup of sauce evenly on the bottom of a 9x13 baking pan. Lay down 3 lasagna noodles and spoon over another 1/2 to 3/4 cup sauce. Evenly layer half of the shredded chicken, one cup of cottage cheese, 2 cups of mozzerella, 1/4 cup parmesean and cover with 3 more noodles. Repeat the layers with another 1/2 to 3/4 cup of sauce, the remainder of the chicken, 1 cup cottage cheese, 2 cups mozzerella, and 1/4 cup parmesean, covering with another 3 noodles. Finally, spoon over 1/2 cup sauce, 1/2 cup cottage cheese, 1/4 cup parmesean, and cover heavily with remaining mozzerella. Bake at 350 degrees F for approximately 35 minutes, or until slightly browned and bubbly on top. Allow to set 10 minutes before serving with additional sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.