Summer Lasagna

Name: Summer Lasagna
Ingredients: 1 can mushroom slices; 1 lb. rotini noodles; 2 whole chicken breasts, boned, skinned and halved; 2 cans Hunt's herb and garlic spaghetti sauce; 1 tsp. Italian seasoning; 8 oz. Romano cheese; 1 large onion; 1/2 tsp. oregano; 1/2 tsp. minced garlic; 2 lb. Mozzarella cheese; 2 egg whites; parsley flakes; 1 large container low-fat small curd cottage cheese

13 ingredients

7 steps

Ingredients

1 can mushroom slices
1 lb. rotini noodles
2 whole chicken breasts, boned, skinned and halved
2 cans Hunt's herb and garlic spaghetti sauce
1 tsp. Italian seasoning
8 oz. Romano cheese
1 large onion
1/2 tsp. oregano
1/2 tsp. minced garlic
2 lb. Mozzarella cheese
2 egg whites
parsley flakes
1 large container low-fat small curd cottage cheese

Directions

1

Cook the noodles according to package directions. Cut chicken into bite size pieces. Saute in a large skillet or Dutch oven. Saute chopped onion and mushroom slices (small can if halving recipe).
2

Add chicken. Stir. Add spaghetti sauce, Italian seasoning, oregano and garlic. Stir.
3

Heat through, 10 minutes. Grate Mozzarella cheese. Combine 2 egg whites, parsley flakes (to taste) and a large container of cottage cheese.
4

Spread small amount of sauce on bottom of Pyrex dish (sprayed with Pam, Mazola, etc.).
5

Layer noodles, cottage cheese mix, Romano cheese, sauce, Mozzarella cheese, etc.
6

Cover with foil. Bake 1 hour at 350°. Let set 15 to 20 minutes before serving.
7

Makes two 9 x 13-inch dishes.