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White Lasagna

Recipe By :
Sharon Nardo Serving Size : 9 Preparation Time :0:00
Categories : Low Fat Main Dish Pasta
Ingredients:

NOODLES
8 lasagna noodles
COTTAGE CHEESE MIXTURE:
2 cups nonfat cottage cheese -- prefer low-fat
1 cup light cream cheese
1 cup nonfat sour cream
1 cup nonfat mayonnaise
1/2 cup parsley -- fresh minced

CHICKEN/VEGETABLES:
4 cups chicken breasts without skin -- cooked & diced
2 teaspoons vegetable oil
2 cups carrots -- thinly sliced
1 1/2 cups onions -- sliced
1 cup red bell pepper -- chopped
3 cloves garlic -- crushed

SAUCE:
5/8 cup all-purpose flour
3 cups skim milk
1/4 cup fat-free Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
10 ounces frozen chopped spinach

TOPPING:
4 tablespoons parsley -- minced
1/2 cup bread crumbs
1/2 teaspoon paprika
1/4 cup fat-free Parmesan cheese


Preparation:

NOODLES:

To prevent a "watery" lasagna, cook the noodles first, and let them drain while preparing the remaining Ingredients. The cooked noodles will be slightly tacky but will pull apart easily and be dry by the time you are ready to use them.

COTTAGE CHEESE MIXTURE:

Combine cottage cheese, cream cheese, sour cream, and mayonnaise in a medium bowl; beat at high speed of a mixer until well-blended. Stir in parsley. Set aside.

CHICKEN/VEGETABLES:

Coat a Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add carrots, onions, red bell pepper and garlic; saut, 7 minutes. Add chicken. Set aside.

SAUCE: Press spinach between plates until barely moist, and set aside. Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook 5 minutes or until thickened, stirring constantly. Add 1/4 cup Parmesan cheese, salt, pepper and poultry seasoning; cook an additional minute, stirring constantly. Remove from heat stir in spinach.

TOPPING:

Combine bread crumbs, parsley, paprika and parmesan. LAYERING: In a 9x13 pan, layer in this order: cooking spray

Ingredients:

4 noodles
1/2 cottage cheese mixture
1/2 chicken/veg.
1/2 sauce
4 noodles
1/2 cottage cheese mixture
1/2 chicken/veg.
1/2 sauce

Preparation:

COOKING:

Sprinkle topping over casserole. Cover and bake at 375 degrees for 30 minutes. Uncover and cook until top browns. Let stand 5 minutes before serving













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