- 1 (20-ounce) can chicken, drained and rinsed
- 8 ounces mushrooms, sliced
- ½ red onion, diced
- 2 tablespoons garlic, minced
- ½ teaspoon black pepper
- 2 cups spinach
- 1 tablespoon olive oil
- ½ cup mozzarella
- ⅔ cup fat-free cottage cheese
- ½ cup Parmesan
- 9 lasagna noodles
- 4 tablespoon butter
- 4 tablespoon flour
- ¼ cup mozzarella
- 3 cups skim milk
- 1 tablespoon fresh rosemary
- ¾ teaspoon nutmeg
- ½ teaspoon white pepper
- In a large pot, cook the lasagna noodles according to package directions.
- Lay noodles flat on aluminum foil.
- Preheat oven to 400˚F.
- In a large skillet, over medium-high heat, place the oil and onion.
- Sauté until onion is tender—about 5 minutes.
- Add garlic, rosemary, and mushrooms.
- Turn heat down to medium-low.
- Continue to sauté for about 10 minutes.
- Add spinach and chicken.
- Stir until spinach is wilted. Set aside.
- Make the Bechamel. In a small saucepan, melt the butter on low heat.
- Stir in the flour, then keep stirring for 5 minutes.
- Whisk in the milk, 1 cup at a time.
- Stirring continually, add in ¼ cup mozzarella, rosemary, nutmeg, and pepper.
- Simmer for 2 minutes.
- Grease an 8×12” pan.
- To assemble the lasagna, pour ½ cup of the bechamel sauce on the bottom of pan. Lay out three lasagna noodles. Dollop half of the cottage cheese over the noodles. Spread out ½ of the chicken mixture and ½ cup of the bechamel sauce. Repeat, adding another layer of lasagna noodles, the remaining half of the cottage cheese, chicken mixture, and ½ cup of the bechamel sauce. Top with the last layer of noodles, bechamel sauce, ½ cup shredded mozzarella, then sprinkle with a little rosemary.
- Cover with tin foil, then cook for 40 minutes.
- Remove foil and bake for an additional 10 minutes or until golden.
- Rest before cutting.
- Slice into 8 equal portions.
|NUTRITIONAL INFO||PER SERVING|
|Calories||300 (80 from fat)|
|Carbohydrate||23g (5g dietary fiber, 2g sugar)|
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