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    Alfredo Chicken Lasagna

    Source of Recipe


    List of Ingredients

    6 oz boneless skinless chicken breast, cut into bite size pieces
    1 cup sliced fresh mushrooms
    2 tbsp chopped onion
    1 garlic clove, minced
    1 tbsp olive oil
    1 tbsp all-purpose flour
    1 cup Alfredo sauce
    3/4 cup 2% cottage cheese
    1/4 cup plus 2 tbsp shredded Parmesan cheese, divided
    1 egg, lightly beaten
    1/2 tsp Italian seasoning
    1/2 tsp dried parsley flakes
    4 lasagna noodles, cooked and drained
    1-1/2 cups(6 oz) shredded part skim mozzarella cheese


    In a large skillet, saute the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink.
    Stir in flour until blended; stir in Alfredo sauce.
    Bring to a boil.
    Reduce heat; simmer uncovered for 5 minutes.
    In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
    Spread 1/2 cup Alfredo mixture in an 8-in x 4-in x 2-in. loaf pan coated with nonstick cooking spray.
    Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese.
    Sprinkle with remaining Parmesan cheese.
    Repeat layers.
    Cover and bake at 350 degrees (175 C.) for 30 minutes.
    Uncover and bake 10 minutes longer or until bubbly.
    Let stand for 10 minutes before cutting.




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