1 cup diced cooked chicken
1/2 cup undiluted cream of chicken soup
1/2 cup shredded mozzarella
1/2 cup lowfat cottage cheese
1/4 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 tablespoon minced bell pepper
1 tablespoon minced onion
1 tablespoon milk or water
1 teaspoon diet margarine
1/16 teaspoon pepper
Preheat oven to 350 F. Coat a mini loaf pan
with cooking spray or use an oil sprayer
. Finely mince the onion and bell pepper (red is especially pretty in this dish).
Prepare lasagna noodles by "dry frying". Add 3 lasagna noodles to a dry nonstick skillet. Cook 1-2 minutes or until they begin to shrink.
Melt margarine in nonstick saucepan
. Cook onion and bell pepper 1 minute on low. Stir in soup, milk, 1 teaspoon Parmesan, basil and a pinch of black pepper.
Layer the lasagna 2 times as follows:
• 1 lasagna noodle
• 1/3 soup mixture
• 1/3 chicken
• 1/2 cottage cheese
• 1/3 mozzarella cheese
Finish with noodle, soup mix, mozzarella and Cheddar. Sprinkle 1 tablespoon Parmesan on top. Bake uncovered 35 minutes or until bubbly and hot in the center. Let stand 5 minutes before cutting in half and serving.
Calories: 379 Carb: 10 grams Protein: 45 grams Fat: 16 grams
Fiber: 1 gram Potassium: 371 mg Sodium: 762 mg