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Serves: 6 - 8
1 (10 oz.) pkg. lasagna noodles

4 egg whites, lightly beaten
24 oz. fat-free cottage cheese
1 T. chopped parsley, dried
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, optional
1/2 t. ground black pepper
4 c. cooked chicken breasts, torn into bite-size pieces (can use a whole chicken cut-up, cooked & deboned if you'd like)
3 c. (12 oz.) Colby & Monterey Jack cheese mix

NOODLES: 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 375
Lightly spray a 13" x 9" x 2" 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, & 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 or lid.
Bake about 50 min or until bubbly.

Let stand 15 min. (this is IMPORTANT) before cutting
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