Southwest Chicken Lasagna

chef.cristian's picture

Sep. 16, 2011


For noodles
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
For lasagna
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
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.

Set aside.

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.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 674Calories from Fat 214

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 1389 mg57.88%

Total Carbohydrates 70 g23.3%

Dietary Fiber 5 g20%

Sugars 9 g

Protein 46 g92%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet