Southwest Chicken Lasagna
|Lasagna noodles||10 Ounce (1 Package)|
|For cottage cheese mixture|
|Egg whites||4 , beaten|
|Fat free cottage cheese||3 Cup (48 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Canned diced green chili peppers||3 Tablespoon|
|Chopped onions||1 Cup (16 tbs)|
|Sweet pepper||1 , chopped (Red Or Green)|
|Garlic||2 Clove (10 gm), minced|
|99% fat free condensed tomato soup with 1/3 less salt||21 1⁄2 Ounce (Two 10 3/4 Ounce Each Cans)|
|Enchilada sauce||10 Ounce (1 Can)|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Cooked chicken breasts||4 Cup (64 tbs), torn into bite-size pieces|
|Shredded reduced fat sharp cheddar cheese||6 Ounce (1 1/2 Cups)|
|Shredded reduced fat monterey jack cheese||4 Ounce (1 Cup)|
|Sweet pepper rings||1 (Purple Or Green)|
To make the noodles: Cook the noodles according to the directions on the package.
Drain and set aside.
To make the cottage cheese mlkture: While the noodles are cooking, stir together the egg whites, cottage cheese, parsley and chili peppers in a medium bowl.
To make the lasagna: 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.
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.
Preheat the oven to 375°.
Lightly spray a 13" X 9" X 2" 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.
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.