Chicken Lasagne

NO PASTA INVOLVED, YOU'LL NEVER MISS IT

• 2-3# Boneless Skinless Chicken Breast
• 2-3 Large Diced Onion
• 2 Cans Hunts Zesty and Spicy Spaghetti Sauce
• 1 Pkg. Reduced Fat Sargento Provolone Cheese
• 3 2 Cup Bags Sargento Reduced Fat 4 Blend Italian Cheese
• 1 Cup Egg Beater
• 24 oz. Breakstone 2% Small Curd Cottage Cheese (drained of excess fluid)
• 30 oz. Frozen Chopped Spinach Leaf (Completely Thawed and Squeeze Dried)

Sautee Chicken with onions, after chicken has cooked completely, add 1 can Spaghetti Sauce bring to a simmer and cook until thickened. 

Preheat oven to 400 degrees. 

Blend together Cottage Cheese, Spinach, 1/2 of a 2 cup bag of 4 Blend Italian Cheese, Egg Beaters, 1/4 can of Sauce

In a lasagna pan or very deep casserole dish spread out cooked chicken mixture, top with provolone cheese, top with spinach mixture evenly spread out, top with remaining sauce and then remaining Italian cheese blend.  You should have nothing left over.

Bake for 30 to 35 minutes until cheese is golden and bubbly.

After removing from oven allow to cool before cutting (This helps the cheese to set).  This will make at least 12 servings.

This recipe sounds delicious and a dish that is family friendly and not just WLS-friendly.

Thanks for sharing it.

My family loves lasagna but since I had my WLS, I don't make it very often because of the pasta.  I'll fix this over the weekend.  Thanks for sharing this recipe.