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 use
1 1/2 teaspoons salt, divided use
1 teaspoon basil
6 ounces lasagna noodles
1 carton (16 ounces) low fat, small curd cottage cheese
1 large egg, beaten
1/4 teaspoon pepper
6 ounces skim milk mozzarella cheese
1/4 cup grated Parmesan cheese

Heat fry pan 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 375°F. oven for 30 minutes. Let stand about 10 minutes and cut into squares. Makes 6 servings.


Recipe courtesy of the National Chicken Council.