White Chicken Lasagna
Servings: 8 servings
Equipment
- Immersion blender
Ingredients
Cheese Mixture
- 1 16 oz cottage cheese, low fat
- 4 oz cream cheese, 1/3 less fat
- 1 large egg
- 1/2 tsp cayenne pepper
- 2 tsp garlic powder
- 2 tbsp Italian seasoning
- 2 cups mozzarella cheese, shredded, part skim reserve 1 cup for spreading on top
Meat Sauce Mixture
- 1 recipe Cream of Celery soup....recipe link in post or 2 cans of Healthy Request Cream of Celery or Mushroom soup + 1 can water
- 1 1/2 lbs chicken breast, cooked and diced small
- 8 sheets Barilla No Boil Lasagna Sheets, regular or gluten free
Instructions
Preparing The Ingredients
- In a 4 cup Pyrex measuring cup, add all of the cheese mixture ingredients, except for 1 cup of the shredded Mozzarella.
- Using an immersion blender, blend just until smooth.
- Make the celery soup or combine water with the canned soup and set aside.
- Measure out 1 1/2 cups of the soup and set aside.
- Combine remaining soup with the diced chicken and stir until well mixed.
Putting It All Together
- Preheat oven to 375.
- In a square, deep dish foil poultry pan, line with foil in both directions, spray with non stick spray or use non stick foil.
- Spread 1/2 cup of the reserved soup on the bottom of the pan.
- Place 2 lasagna sheets, add 1/3 of the cheese mix, 1/3 of the chicken/soup mix.
- Repeat 2 more times, alternating the direction of the lasagna sheets and ending with 2 lasagna sheets on top.
- Cover the last 2 lasagna sheets with the remaining soup and shredded cheese.
- Cover with non stick foil and bake for 1 hour, remove foil and bake an additional 30 minutes or until golden brown.
Notes
Adding a bit of dry sherry to the soup mixture really adds a nice flavor...give it a try!