Recipe: Low-fat, Extremely Tasty Chicken Lasagna (includes portobellos)(not Olive Garden)

LOW-FAT, EXTREMELY TASTY CHICKEN LASAGNA RECIPE

1 package no-bake lasagna noodles or fresh noodles*
FOR THE IN A HURRY SAUCE:
2 jars (26 ounces each) marinara sauce
1/2 tsp sugar per jar
FOR THE SLOW VERSION SAUCE:
1 Tbsp olive oil
1 small white onion, finely chopped
1 cup (4 to 5 ounces) brown or baby portobello mushrooms, sliced
3 cloves garlic, peeled and minced
1/4 cup red bell pepper, finely chopped
4 cans (14 ounces each) diced stewed tomatoes (preferably Italian-style)
3 Tbsp tomato paste
Sea salt, to taste
Black pepper, to taste
1/2 tsp sugar
1 tsp dried cilantro leaves or parsley flakes
1 tsp dried oregano leaves or 1 Tbsp fresh minced
1 1/2 tsp dried basil leaves or 1-1/2 Tbsp fresh chopped
FOR THE LASAGNA LAYERS:
14 ounces small curd cottage cheese (low-fat works best)
2 cups cooked chicken, diced or shredded
2 cups shredded mozzarella cheese (or similar favorite)
1 cup fresh or frozen chopped spinach
3/4 cup brown mushrooms, sliced or chopped (uncooked)
1/4 cup Parmesan cheese (top layer only)

TO MAKE THE SAUCE (IN A HURRY VERSION):
No heating required. Simply stir in the sugar and proceed to Final Preparation below.

TO MAKE THE SAUCE (SLOW VERSION):
Using a 3-quart saucepan or chef's pan, heat the oil to medium heat and saute the onion, garlic, red bell pepper, and mushrooms 3 to 5 minutes until soft. Add tomatoes, tomato paste, sea salt, sugar and spices. Increase heat and bring to a simmer. Add chicken and adjust heat to continue simmering. Loosely cover and stir occasionally until ready to use.

FINAL PREPARATION (BOTH VERSIONS):
Preheat oven to 425 degrees F.

Place a few spoonfuls of sauce in bottom of baking dish** to coat bottom. Begin layering noodles (uncooked), sauce, cottage cheese, spinach, mushrooms, chicken (if not already in sauce) and shredded cheese to create the lasagna. Be careful to distribute ingredients evenly, including corners. Frozen spinach need not be thawed if it can be separated. Otherwise, thaw in microwave.

At final layer, top only with sauce (leave no pasta exposed) and garnish with shredded Parmesan. Reserve some sauce, if desired, to spoon over lasagna when serving. Cover loosely with foil.

Bake 30 minutes at 425 degrees F.

Reduce oven temperature to 375 degrees F. Bake 20 to 30 minutes more, or until lasagna is thoroughly heated and bubbly. Remove pan from oven and let stand at least 10 to 15 minutes prior to slicing to help keep lasagna layers intact when serving.

Spoon reserved sauce over lasagna pieces, if desired.

*Any lasagna noodles will work fine. "No-bake" noodles are a bit thinner and lighter, but are not a requirement.

**Use deep loaf pan that can accommodate at least three layers is ideal, or make two small pans and freeze one.

Yield: 6 to 8 servings
Source: Your Chicken is Cooked: 125 Time-Saving Recipes Featuring Rotisserie Chicken by Lauren Rae Brimmer