Recipe: Four Cheese Chicken Lasagna (without noodles)

Four Cheese Chicken Lasagna (without noodles)
alt.support.diet.low-carb/Jan/2002

4 cooked chicken breasts, sliced lengthwise
2 cups sliced mushrooms
1 jar Paul Newman's marinara sauce (6 usable grams per 1/2 cup)
1 1/2 cups Monterey Jack cheese
1 1/2 cups Mozzarella cheese
1 1/2 cups cottage cheese
1 egg
1 cup Parmesan Cheese (in the can)
McCormick Pizza Seasoning
Garlic Powder
Parsley

First I put a little marinara in a pan with the mushrooms and cook them down until they are done and all the juice is out. If they are big enough I will use them as a layer over the chicken to add a 'noodly' texture...otherwise I will just mix them in rest of the marinara sauce to which I add the cooked chicken. Add garlic powder to taste as well as the Pizza Seasoning (I use quite a bit)...it seems to add a little extra kick. Sometimes I even put a very small pinch of splenda to the sauce. Let it cook down until it is fairly thick (I hate runny sauces in casseroles).

Put chicken mixture in bottom of lasagna pan. Add layer of mushrooms (if they are not mixed in the marinara sauce with chicken already).
Add layer of Monterey Jack cheese on top of that
Add layer of Mozzarella cheese (I've found the thin pre-sliced Mozzarella works great)

Top with following mixture:
Slightly beat egg and add to Cottage cheese. Mix well then add parmesan Cheese and sprinkle or two of Parsley. Mix all and add as top layer of casserole

Bake at 350 degrees for approximately 30-40 minutes or until slightly brown on top. Let it set for 10 minutes, cut and serve. (really good the next day too).