Chicken Lasagna II

Chicken Lasagna II

34

"Lasagne made with ground chicken or turkey in a white sauce. Serve with a green salad and you have a complete meal!"

Ingredients

servings 364 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 827 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  1. Cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, drain well.
  2. In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown. Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil.
  3. To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.
  4. In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.
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Reviews

34
  1. 44 Ratings

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Ok, this was really good, but I made a few changes after reading some other reviews. I added a minced garlic clove, and threw in a little red bell pepper with the green to add a little color, an...

I really liked the chicken lasagna recipe, but I added spinach and used baked chicken that had been chopped up as opposed to the ground chicken.

This recipe is a good base, I made a few simple changes though, due to my husband's dislike for mushrooms. I changed the cream of mushroom soup to cream of broccoli. Also we really like peppers ...