Tuesday, June 3, 2014

Day One-Hundred Twenty - Southwestern Chicken Lasagna (6.2.14)

  • 1 (10 oz) package lasagna noodles
Cottage Cheese Mixture
  • 4 egg whites, lightly beaten
  • 3 cups fat-free cottage cheese
  • 1/3 cup chopped parsley
  • 3 Tbsp canned diced green chili peppers
  • 1 cup chopped onions
  • 1 sweet red or green pepper, chopped
  • 2 cloves garlic, minced
  • 2 (10 3/4 oz) cans 99%-fat-free condensed tomato soup with 1/3 less salt
  • 1 (10 oz) can enchilada sauce
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 4 cups cooked chicken breasts torn into bite-sized pieces
  • 1 1/2 cups (6 oz) finely shredded reduced-fat sharp cheddar cheese
  • 1 cup (4 oz) finely shredded reduced-fat Monterey Jack cheese
  • Sweet purple or green pepper rings (optional)

  1. Cook the noodles according to the directions on the package. Drain and set aside.
  2. While the noodles are cooking, stir together the egg whites, cottage cheese, parsley and chili peppers in a medium bowl. Set aside.
  3. Lightly spray an unheated large skillet with no-stick spray. Add the onions, chopped red or green peppers and garlic. Cook and stir over medium heat until tender.
  4. Stir in the condensed soup, enchilada sauce, chili powder, cumin and black pepper. Bring to a boil, then reduce the heat. Simmer, uncovered, for 10 minutes, stirring often.
  5. Preheat the oven to 375 degrees. Lightly spray a 13x9 baking pan with no-stick spray. To assemble the lasagna, place four of the noodles in the pan. Then spread half of the cottage cheese mixture over the noodles. Top with half of the sauce mixture, 2 cups of the chicken and half each of the cheddar and Monterey Jack cheeses.
  6. Repeat layers with the remaining noodles, cottage cheese mixture, sauce mixture chicken, cheddar cheese and Monterey Jack cheese. Cover with foil. Bake about 50 minutes or until bubbly. Let stand 15 minutes before cutting. If desired, garnish with the pepper rings.

Katie: This is not your typical lasagna, but it was great. The only thing that I may have changed was adding a bit more spice to the dish; however, it still had great flavor and wasn't bland, so that would just be if you also like spice.

Potter: This was a pretty delicious take on lasagna. The taste was similar to enchiladas (I'm sure the enchilada sauce had nothing to do with that) in the shape of lasagna. I agree  with Katie that it could have used a little more spice but I'm sure you all knew that. Try it topped with salsa, sour cream or guacamole for delicious treat.