This recipe is very different from the tomato based lasagna. It is a creamy lasagna, and very good. This freezes well, and can be prepared in advance.
Calories
464 Calories
Recipe Instructions
Step 1
Bake at 350 degrees F (175 degrees C) for 45 minutes.
Step 2
Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
Step 3
In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
Step 4
Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
Ingredients
¾ cup milk
3 tablespoons butter
½ cup grated Parmesan cheese
½ cup chopped onion
½ cup chopped green bell pepper
2 (10.75 ounce) cans condensed cream of chicken soup
½ teaspoon dried basil
8 lasagna noodles
3 cups diced, cooked chicken meat
1 (6 ounce) can sliced mushrooms, drained
¼ cup chopped pimento peppers
1 (16 ounce) package creamed, small curd cottage cheese
