Ingredients
10 uncooked lasagna noodles1 pound boneless skinless chicken breasts1 can (14-1/2 ounces) diced tomatoes, undrained1 can (12 ounces) tomato paste1-1/2 cups sliced fresh mushrooms1/4 cup chopped onion1 tablespoon dried basil1-3/4 teaspoons salt, divided1/8 teaspoon garlic powder3 cups 2% cottage cheese1/2 cup egg substitute1/2 cup grated Parmesan cheese1/3 cup minced fresh parsley1/2 teaspoon pepper2 cups shredded part-skim mozzarella cheese
Preparation
Cook noodles according to package directions. Meanwhile, broil chicken 6 in. from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside.
In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt.
In a 13x9-in. baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting.
