Chicken and Vegetable Lasagna
|Dried lasagna noodles||10|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Low fat cottage cheese||1 Cup (16 tbs), drained|
|Grated parmesan cheese/Romano cheese||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Snipped fresh basil/2 teaspoon dried basil, crushed||3 Tablespoon|
|Coarsely shredded carrots||1 1⁄2 Cup (24 tbs) (3 Medium Ones)|
|Chopped sweet pepper||3⁄4 Cup (12 tbs) (Red / Green)|
|Frozen artichoke hearts||9 Ounce, thawed, drained, and coarsely chopped (1 Package)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Boneless, skinless chicken breast halves||12 Ounce, cut into strips|
|Shredded mozzarella cheese/Provolone cheese||8 Ounce (2 Cups)|
1. Cook lasagna noodles according to package directions. Drain and rinse with cold water. Drain well; set aside.
2. In a medium mixing bowl stir together the cream of chicken soup, cottage cheese, Parmesan or Romano cheese, water, and basil.
3. To assemble, layer half of the noodles in the bottom of a greased 3-quart rectangular baking dish. Sprinkle carrots, sweet pepper, artichoke hearts, mushrooms, and chicken atop noodles. Spoon half oi the soup mixture over chicken and vegetables. Sprinkle with half the shredded mozzarella. Arrange remaining noodles atop cheese. Spoon remaining soup mixture on top of the noodles.
4. Bake, covered, in a 375° oven for 35 to 40 minutes or till heated through. Uncover and sprinkle with remaining cheese. Let stand for 10 minutes before serving.