Southwest Chicken Lasagna - OAMC
Ingredients
- noodles
- 2 (10 ounce) packages lasagna noodles
- cottage cheese, mixture
- 4 eggs
- 6 cups fat-free cottage cheese
- 2/3 cup chopped parsley
- 6 tablespoons canned diced green chili peppers
- lasagna noodle
- 2 cups chopped onions (I use dry)
- 2 sweet red peppers, chopped (green is fine also)
- 4 garlic cloves, minced (4 tsp. canned)
- 4 (10 3/4 ounce) cans condensed tomato soup
- 2 (10 ounce) cans enchilada sauce
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 8 cups cooked chicken breasts, torn into bite-size pieces (you can use canned)
- 3 cups finely shredded sharp cheddar cheese
- 2 cups finely shredded monterey jack cheese
Instructions
- Cook noodles according to directions, drain and set aside.
- For the cottage cheese mixture, mix all ingredients and set aside.
- To make the lasagna: Lightly spray a dutch oven with cooking spray, add onions, peppers and garlic. Cook and stir until tender.
- Stir in the soup, enchilada sauce, chili powder, cumin and black pepper. Bring to a boil, reduce heat. Simmer, uncovered for 10 minutes, stirring often.
- Preheat oven to 375°F.
- Lightly spray 2 13x9 pans, with no stick spray.
- To assemble, cover bottom with lasagna noodles, 1/4 of cottage cheese next, then 1/4 of sauce mix, 2 cups of chicken and 1/4 each of cheddar and Monterey jack cheeses. Repeat with next layer.
- Cover pan with foil; repeat with second pan, cover that pan with foil also.
- Place both pans in the oven and bake for 55 minutes. Let stand 20 minutes before cutting and placing in containers, and or serving.
