1 pound ground chicken
1 can (16 ounces) tomatoes
1 can (6 ounces) tomato paste
1 1/2 tablespoons chopped parsley, divided use
1 1/2 teaspoons salt, divided use
1 teaspoon basil
6 ounces lasagna noodles
1 carton (16 ounces) low fat, small curd cottage cheese
1 large egg, beaten
1/4 teaspoon pepper
6 ounces skim milk mozzarella cheese
1/4 cup grated Parmesan cheese
Heat frypan over medium high temperature.
Add ground chicken and brown, stirring, about 6 minutes.
Pour tomatoes, tomato paste, 1/2 tablespoon
of the parsley into a blender or food processor; process about
1 minute. Stir tomato mixture into ground chicken and simmer
over low temperature about 20 minutes.
In medium bowl, mix together remaining
1 tablespoon parsley, remaining 1/2 teaspoon salt, cottage cheese,
egg and pepper.
In bottom of 2-quart shallow baking dish,
spoon a little of ground chicken mixture. Then layer noodles
(uncooked), cottage cheese mixture, mozzarella cheese, Parmesan
cheese and ground chicken mixture. Cover and let sit in refrigerator
overnight.
Bake in 375°F. oven for 30 minutes.
Let stand about 10 minutes and cut into squares.
Makes 6 servings.
Nutritional Information Per Serving:
Calories: 403
Protein: 41.3 grams
Total Fat: 11 grams
Saturated Fat: 5.42 grams
Carbohydrates: 33.7 grams
Cholesterol: 115 milligrams
Sodium: 1300 milligrams
Recipe provided courtesy of the National Chicken Council. Used
with permission.
