No Fuss Lasagna



1 lb ground chicken breast, skinless
26 ounces sauce
14 1/2 ounces tomatoes
1/4 tsp salt
1/8 tsp black pepper
16 ounces paneer
10 ounces spinach
1/4 cups fat-free parmesan cheese
1 whole egg, beaten
10 pcs lasagna noodles, uncooked
1 1/2 cups mozzarella cheese, shredded


Preheat oven to 375. Prepare a 9 x 13" baking dish with cooking spray; set aside.In a large skillet, cook chicken until no longer pink. Add   sauce, tomatoes, salt, and black pepper.Mix well and set aside. In a mixing bowl, combine cottage cheese, spinach, parmesan cheese, and egg.Mix well. Spread two cups of the chicken mixture over the bottom of the prepared dish.Layer four noodles lengthwise over sauce in the baking dish and one noodle across the end of the dish,completely covering the sauce. Spread the cottage cheese mixture evenly over the noodles,then sprinkle one cup mozzarella cheese over top. Arrange remaining noodles over top.Cover with remaining chicken mixture. Bake 45 minutes, or until noodles are tender.Remove from oven and top with remaining mozzarella cheese.Cover with aluminum foil and let stand 15 minutes. Then cut and serve.


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