Ingredients
-
2 eggs
-
1 (15 ounce) container ricotta cheese
-
1/2 cup grated parmesan cheese
-
1/4 cup fresh parsley
-
2 cups diced cooked chicken
-
2 cups diced cooked ham
-
1/2 teaspoon garlic powder
-
1 (16 ounce) jar alfredo sauce (i used my own home made version)
-
6 uncooked lasagna noodles
-
2 cups mozzarella cheese
-
1 cup shredded swiss cheese
-
2 tablespoons chopped fresh parsley
-
1 cup cottage cheese
Instructions
- Preheat oven to 350°F.
- Beat together eggs, ricotta, cottage and parmesan cheeses and 1/4 cup parsley.
- In another bowl mix ham, chicken, garlic powder, half of the mozzarella and alfredo sauce.
- Grease a 13 x 9 baking dish and spread about 1/2 cup of the chicken mixture.
- Top chicken mixture with three uncooked lasagna noodles.
- Put half of the cheese mixture on next.
- Now half of the remaining chicken mixture.
- Repeat layers and top with swiss cheese and remaining mozzarella cheese. NOTE: you can use guyere instead of swiss, although I haven't tried this variation yet.
- Cover tightly with foil and bake for one hour or undit hot and bubbly on top.
- I like mine a little brown on top so I remove the foil in the last 10 minutes or so.
- Sprinkle with parsley and let stand for 15 minutes before serving.