Skinny Dip Chicken Lasagna March 28 2013 6 Comments

Skinny Dip Chicken LasagnaServes 2
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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
2 tablespoons minced bell pepper
1 tablespoon minced onion   
1 tablespoon water
1 teaspoon diet margarine
1/8 teaspoon dried basil 
black pepper 
Preheat oven to 350 F.  Coat a mini loaf pan with cooking spray or use an oil sprayer.  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, water, 2 teaspoons Parmesan, basil and a few shakes of pepper.  Layer the lasagna 2 times:
     • 1 lasagna noodle 
     • 1/2 cottage cheese
     • 1/3 chicken
     • 1/3 soup mixture
     • 1/3 mozzarella cheese
Last layer is noodle, soup, mozzarella and top with Cheddar and 1 teaspoon Parmesan. Bake uncovered 30 minutes. Let stand 5 minutes before cutting in half and serving.
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Tip:  Microwave for 10 minutes and let sit for 3 minutes before serving.
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Nutrition Per Serving
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Calories: 273    Carb: 8 grams     Protein: 38 grams
Fat: 9 grams    Fiber: 1 gram    WW Points Plus: 6
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