Ingredients
12 lasagna noodles2 cans (14-1/2 ounces each) diced tomatoes, drained3 cans (6 ounces each) tomato paste2 cups sliced fresh mushrooms1/3 cup chopped onion4-1/2 teaspoons dried basil1-3/4 teaspoons salt, divided1/8 teaspoon garlic powder4 cups shredded cooked chicken2 large eggs, lightly beaten4 cups 2% cottage cheese3/4 cup grated Parmesan cheese1/2 cup minced fresh parsley3/4 teaspoon pepper3 cups shredded part-skim mozzarella cheese
Preparation
Cook noodles according to package directions. Meanwhile, in a large saucepan, combine tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer 25 minutes to allow flavors to blend. Add chicken; heat through.
Preheat oven to 375°. In a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley, pepper and remaining salt.
Drain noodles. Place 4 noodles in a 13x9-in. baking dish coated with cooking spray. Layer with a third of the cheese mixture, chicken mixture and mozzarella cheese. Repeat layers twice.
Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is lightly browned. Let stand 15 minutes before cutting.
