chicken and veggie lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 medium summer squash peeled and sliced thinly1 medium zucchinni peeled and sliced thinly3 cups raw spinach, chiffonaded1/2 cup diced onion1/4 cup canned mushrooms2 tsp garlic, finely diced1 cup coarsely grated carrots2 cup 2% or fat free milk1/4 cup flour2 tsp. butter8 oz part skim mozzarella cheese, grated6 oz. ground chicken breast, browned1 tbsp. olive oil1 cup grated parmesan cheese8 oz low fat cottoage cheese1 egg
Blanch sliced squash and chill immediately to stop cooking. Set aside. Saute onionin olive oil until translucent. Add garlic and spinach. Continue to saute until spinach is wilted (about 1-2 min). Set aside.
For sauce, melt butter in pan. Wisk in flour to make a roux, and then slowly add milk, wisking constantly. Bring to a gentle boil and continue to wisk, until thickened. Salt and pepper to taste. Add browned chicken and 3/4 cup parmesan cheese. Wisk egg, add to cottage cheese and 1/2 cup parmesan cheese.
To assemble: Put about 1/4 of sauce mixture on bottom of 9x9 inch pan. Layer summer squash evenly over sauce. Place 1/2 of cottage cheese mixture over squash, followed by: 1/2 carrots, 1/2 spinach mixture, 1/3 of mozzarella, and 1/4 sauce mixture. Repeat twice, using zucchinni in middle layer. Top with remaining sauce and cheese. Bake for 45 min in 350 degree oven. Allow to rest about 15 min. before cutting. Cut into 9 pieces.
Serving Size: Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user MAMAJOLA.
For sauce, melt butter in pan. Wisk in flour to make a roux, and then slowly add milk, wisking constantly. Bring to a gentle boil and continue to wisk, until thickened. Salt and pepper to taste. Add browned chicken and 3/4 cup parmesan cheese. Wisk egg, add to cottage cheese and 1/2 cup parmesan cheese.
To assemble: Put about 1/4 of sauce mixture on bottom of 9x9 inch pan. Layer summer squash evenly over sauce. Place 1/2 of cottage cheese mixture over squash, followed by: 1/2 carrots, 1/2 spinach mixture, 1/3 of mozzarella, and 1/4 sauce mixture. Repeat twice, using zucchinni in middle layer. Top with remaining sauce and cheese. Bake for 45 min in 350 degree oven. Allow to rest about 15 min. before cutting. Cut into 9 pieces.
Serving Size: Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user MAMAJOLA.
Nutritional Info Amount Per Serving
- Calories: 260.6
- Total Fat: 13.9 g
- Cholesterol: 67.6 mg
- Sodium: 510.1 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.0 g
- Protein: 21.7 g
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