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CHICKEN LASAGNA 1/2 c. onion, chopped 1/2 c. celery, chopped 12 oz. can tomato paste 3 c. fat skimmed chicken broth 1 to 2 cloves minced garlic 2 tsp. Italian herbs or thyme, basil or oregano 1 lb. lasagna (dry) 2 c. cubed, cooked chicken 1 c. low-fat, pot-style cottage cheese 4 oz. shredded part-skim Mozzarella cheese 2 Tbsp. grated Romano cheese 2 Tbsp. bread crumbs Cook lasagna in boiling, salted water, according to package directions. Drain. Meanwhile, combine chicken broth, tomato paste, onion, celery and herbs in a saucepan. Stir smooth and simmer 15 minutes. To assemble lasagna casserole. Spray 9 x 13-inch baking dish with Pam and arrange a layer of lasagna. Arrange remain- ing ingredients in layers, alternating with tomato sauce. Add Mozzarella, Romano and bread crumbs last. Bake in a preheated, 375 degrees oven for 30 to 35 minutes. Wait 10 minutes before serv- ing, about 350 calories per serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |