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NOODLES:
To prevent a "watery" lasagna, cook the noodles first, and let them
drain while preparing the remaining ingredients. The cooked noodles
will be slightly tacky but will pull apart easily and be dry by the time
you are ready to use them.
COTTAGE CHEESE MIXTURE:
Combine cottage cheese, cream cheese, sour cream, and mayonnaise in a
medium bowl; beat at high speed of a mixer until well-blended. Stir in
parsley. Set aside.
CHICKEN/VEGETABLES:
Coat a Dutch oven with cooking spray; add oil, and place over medium
heat until hot. Add carrots, onions, red bell pepper and garlic; saute
7 minutes. Add chicken. Set aside.
SAUCE: Press spinach between plates until barely moist, and set aside. Place
flour in a medium saucepan. Gradually add milk, stirring with a wire
whisk until blended. Bring to a boil over medium heat, and cook 5
minutes or until thickened, stirring constantly. Add 1/4 cup Parmesan
cheese, salt, pepper and poultry seasoning; cook an additional minute,
stirring constantly. Remove from heat stir in spinach.
TOPPING:
Combine bread crumbs, parsley, paprika and parmesan. LAYERING: In a 9x13 pan, layer in this order:
cooking spray
4 noodles
1/2 cottage cheese mixture
1/2 chicken/veg.
1/2 sauce
4 noodles
1/2 cottage cheese mixture
1/2 chicken/veg.
1/2 sauce
COOKING:
Sprinkle topping over casserole. Cover and bake at 375 degrees for 30
minutes. Uncover and cook until top browns. Let stand 5 minutes before
serving
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