Lemon Chicken Lasagna By: Kylie C.
When we found out last year that my godson had CF, we immediately started reading on what we could do to help him eat well and get enough calories. This recipe is a family favorite that came to mind. I've been making it for years and will continue to do so.
- 9 oz chicken breast strips
- 16 oz roasted garlic alfredo sauce
- 6 no-boil lasagna noodles
- 8 oz small curd whole milk cottage cheese
- 1 1/2 c shredded whole milk mozzarella
- 1 1/2 tsp finely shredded lemon peel
- 1/4 c finely shredded parmesan
- Non-stick cooking spray
- Olive oil, salt, pepper and lemon juice to taste
- Add All Ingredients
Cook chicken strips in skillet over medium heat with olive oil, salt, pepper and lemon juice to taste.
Chop cooked chicken into bite-size pieces.
Bring alfredo sauce to boil over medium heat, stirring occasionally.
Spoon 1/3 cup of alfredo sauce mixture into a 2 quart square baking dish that has been coated with non-stick cooking spray.
Top with 2 lasagna noodles.
In a bowl stir together cottage cheese, 1 cup of mozzarella cheese, and 1 teaspoon of lemon peel.
Spoon half of this mixture over noodles and sprinkle with 2 tablespoons parmesan cheese and top with half the chicken pieces.
Spoon half the remaining sauce over chicken layer.
Top with 2 more lasagna noodles, remaining cottage cheese mixture, and remaining chicken.
Add 2 more noodles, remaining sauce, and sprinkle with remaining mozzarella and parmesan cheese.
Cover with foil and bake for 40 minutes at 350 degrees Fahrenheit.
Remove from oven and let stand, covered, for 20 minutes before serving.
Sprinkle with remaining lemon peel and, if desired, squeeze additional lemon juice on top of casserole.
- Servings: 6
Amount per serving:
- Calories: 360
- Fat: 19 g
- Sodium: 1140 mg
- Protein: 26 g
- Calcium: 229 mg
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