Ingredients
-
2 cups shredded part-skim mozzarella cheese
-
8 tablespoons freshly grated parmesan cheese
-
1 (24 ounce) container fat-free cottage cheese
-
1 small yellow onion, diced
-
1 tablespoon olive oil
-
12 lasagna noodles
-
1 yellow bell pepper, diced
-
8 basil leaves, julienned
-
1/2 cup fresh parsley, chopped
-
1 (24 ounce) jar spaghetti sauce (I like Newman's Own)
-
1 tablespoon coarse garlic salt
-
1 teaspoon cayenne pepper
-
2 boneless skinless chicken breast halves, cooked and diced
Instructions
- Preheat oven to 375 degrees.
- In 1 T olive oil saute the onion and bell pepper until translucent.
- Add chicken and set aside.
- Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
- Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
- Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
- Repeat this process until finished.
- Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.