Do Ahead Ground Chicken Lasagna

1 pound ground chicken
1 can (16 ounces) tomatoes
1 can (6 ounces) tomato paste
1 1/2 tablespoons chopped parsley, divided
1 1/2 teaspoons salt, divided
1 teaspoon basil
6 ounces lasagna noodles
1 carton (16 ounces) low fat, small curd cottage cheese
1 egg, beaten
1/4 teaspoon pepper
6 ounces skim milk mozzarella cheese
1/4 cup grated Parmesan cheese

Heat frypan over medium high temperature. Add ground chicken and brown, stirring, about 6 minutes.

Pour tomatoes, tomato paste, 1/2 tablespoon of the parsley into a blender or food processor; process about 1 minute.

Stir tomato mixture into ground chicken and simmer over low temperature about 20 minutes.

In medium bowl, mix together remaining 1 tablespoon parsley, remaining 1/2 teaspoon salt, cottage cheese, egg and pepper.

In bottom of 2-quart shallow baking dish, spoon a little of ground chicken mixture. Then layer noodles (uncooked), cottage cheese mixture, mozzarella cheese, Parmesan cheese and ground chicken mixture. Cover and let sit in refrigerator overnight.

Bake in 375F oven for 30 minutes. Let stand about 10 minutes and cut into squares.

Makes 6 servings
Source: National Chicken Council