This is a recipe I've found online somewhere years ago and have been making ever since. You can use rotisserie chicken if you want an even faster meal. For our family, I half the recipe and use a loaf pan. I haven't posted this before because all the photos I've tried to take of it come out ugly. Lasagna is not easy to photograph, but especially this one because it is more liquidy than the regular type. But it tastes really good!Southwest Chicken Lasagna1 (10-oz.) pkg. lasagna noodles
COTTAGE CHEESE MIXTURE:
4 egg whites, lightly beaten
24 oz. fat-free cottage cheese
1/3 c. chopped parsley
1 (4-oz.) canned diced green chili peppers
1 c. chopped onions
1 t. minced garlic
2 (10 3/4-oz.) cans condensed tomato soup
1 (10-oz.) can enchilada sauce
1 (4-oz.) can diced green chili peppers
1 T. chili powder
1 t. ground cumin
1/2 t. ground black pepper
4 c. cooked chicken breasts, chopped
3 c. (12-oz.) Colby & Monterey Jack cheese
Cook the noodles according to the directions on the pkg. Drain & set aside.
While noodles are cooking, stir together the egg whites, cottage cheese, parsley & diced chilies. Set aside
Lightly spray an unheated saucepan with no-stick spray. Add the onion, & garlic. Cook & stir over med. heat until tender. Stir in the soup, enchilada sauce, green chilies, chili powder, cumin, & black pepper. Bring to a boil, then reduce the heat. Simmer, uncovered, for 10 min., stirring often. Preheat oven to 375º. Lightly spray a 9x13-inch baking pan with no-stick spray.
To assemble the lasagna, place four of the noodles in the pan. Spread half of the cottage cheese mixture over the noodles. Top with half of the sauce mixtures, and half of the chicken. Then top with half of the cheese. Repeat layers with the remaining noodles, cottage cheese mixture, sauce mixture, chicken, & cheese. Cover with foil. Bake about 50 minutes or until bubbly. Let stand 15 minutes before cutting.
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