|Photos courtesy of the Cooking Corner.|
This turned out rich, creamy and totally filling. For those who aren't fans of red sauce and the acidity, this is perfectly decadent. Many variations call for spinach, but not chicken. That's fine if you wish, but I knew my hubby had to have some meat in there.
1/2 green pepper, chopped
1 medium onion, chopped
2 cloves garlic, chopped
salt and pepper
1 jar Alfredo sauce, reserving 1/4 cup
1/2 tsp. thyme
2 T. flour
1/4 cup milk
1-24 oz. carton cottage cheese
1 cup Parmesan cheese
1-8 oz. pkg. mozzarella cheese, shredded
1 tsp. parsley or chives
9 lasagna noodles
Heat a large pan of water to boil. Add salt and olive oil. When water is rapidly boiling, add noodles one at a time, stirring so that they don't stick together. Cook about 9 minutes until al a dente or just tender. Drain when done and rinse with cold water.
Meanwhile saute' onion and bell pepper until tender (about 10 minutes). Add garlic, salt and pepper. Cook 5 minutes more until you smell garlic and it softens. Stir in flour and mix well. Add milk and stir again to combine. Pour in Alfredo sauce, except 1/4 cup. Add cooked chicken and thyme. Stir and cover with lid over low heat. Simmer a few minutes while mixing cheese.
In a small bowl, mix cottage cheese, parsley, Parmesan and mozzarella cheeses. Refrigerate until needed.
Preheat oven to 350. Spray coat a 13x9x2-inch baking dish.
Pour 1/2 cup of Alfredo sauce thinly over bottom of pan. Layer 3 noodles over top of sauce.
Spread the cheese mixture over the noodles and then top with chicken and sauce. Add another layer of noodles. Keep layering so that it goes noodles, cheese and chicken sauce but top with cheese.
Bake for 45 minutes. Let rest before slicing. Serves 8-9.
* I boiled chicken in 4 cups chicken base, carrots, onion and celery the day before.