Chicken Lasagna
Submitted by Bree Masters
Submitted by Bree Masters
Ingredients
6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup finely diced carrots
1 cup broccoli florets
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 jar Alfredo sauce, reserve 1 cup
3/4 cup 2% cottage cheese
1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Directions:
In a large skillet, saute the chicken, brocolli, carrots and onion in oil until chicken is no longer pink.
Add garlic; cook 1 minute longer.
Stir in flour until blended; gradually stir in Alfredo sauce.
Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning.
Layer as you would a normal lasagna.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
You may add more alfredo sauce depending on your preference.
Enjoy!
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6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup finely diced carrots
1 cup broccoli florets
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 jar Alfredo sauce, reserve 1 cup
3/4 cup 2% cottage cheese
1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Directions:
In a large skillet, saute the chicken, brocolli, carrots and onion in oil until chicken is no longer pink.
Add garlic; cook 1 minute longer.
Stir in flour until blended; gradually stir in Alfredo sauce.
Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning.
Layer as you would a normal lasagna.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
You may add more alfredo sauce depending on your preference.
Enjoy!
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Today’s recipe was sent in by Bree Masters.
"I've been cooking since I was old enough to pull a chair to the stove to see. There's a sense of satisfaction in watching people enjoy something I've made. I have a 4 year old stepson who loves to help me in the kitchen. I've found he's more apt to eat it if he knows what's in it, and it helps him develop a healthy relationship with food. I hope you enjoy this recipe as much as he does!"
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Would you like to be part of Four A’s and a D? I’m looking for more people to submit their favorite recipes for Tasty Tuesday. It can be any type of recipe; dinner, breakfast, dessert, appetizers, or snacks. Just click the ‘Contact Me’ tab at the top of the page and fill out the form so I can send you an email with more information.
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