Southwestern Chicken Lasagna

This is a great alternative to traditional lasagna…and yummy and maybe a tad healthier. Or maybe not?  Heck, I don’t know. I tend to not pay much attention to those things….you know, like calories. I guess you could try low fat cheese if you would like. I personally think low fat cheese tastes like plastic and I avoid it all costs, but feel free to try it and screw up the recipe. Ha, just joking. I will admit that I’m not a huge fan of cottage cheese in lasagna…I much prefer the creamy texture of ricotta, but it really just melts away in this recipe……..I hope you will enjoy.

Ingredients:

9 lasagna noodles, cooked according to package directions

4 egg whites, lightly beaten

3 cups low fat cottage cheese

1/3 cup fresh parsley, chopped

1 teaspoon vegetable oil

3 tablespoons green chiles

1 medium onion, chopped

1 green bell pepper, chopped

2 teaspoons garlic, minced

3 cups tomato soup

1-1/2 cups enchilada sauce, green

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon cayenne pepper (optional)

1/4 teaspoon black pepper

3 cups boneless skinless chicken, shredded (a store bought rotisserie chicken works great)

1-1/4 cup monterey jack cheese, shredded

1-1/4 cup cheddar cheese, shredded

1/4 cup sour cream

Directions:

1.  Preheat oven to 350 degrees.

2. Combine egg whites, cottage cheese, and fresh parsley in a medium bowl and set aside.

3.. Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Add green chiles, onions, and green peppers and saute until tender, approximately 5 minutes. Add garlic and cook for 1-2 more minutes. Then stir in tomato soup, enchilada sauce, chili power, cumin, and cayenne. Simmer for 5-10 minutes. Then remove from heat.

4. To assemble lasagna:

Pour half of the sauce in bottom of pan.

Top with 3 lasagna noodles, 1/2 of cottage cheese mixture, 1/2 of chicken, 1 cup of sauce, then 1/2 cup each of the monterey jack and cheddar cheese.

Repeat layer.

Top final layer with remaining sauce and 1/4 cup of each of the cheeses. Place dollops of sour cream on top.

Cover and bake for 50 minutes. Remove cover and bake an additional 5-10 minutes.

Mmm. Some other great additions to the recipe are jalapenos and black olives……

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