Ingredients:
1 cup 1% fat cottage cheese
1/2 cup light cream cheese
1/2 cup nonfat sour cream
1/2 cup fat-free mayonnaise
1/2 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup minced fresh parsley
2 tablespoons margarine
1/3 cup flour
1/2 cup skim milk
1 (10 1/2 ounce) cans low sodium chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1 dash garlic powder
6 cooked lasagna noodles
vegetable oil cooking spray
3 cups diced cooked chicken breasts
1/2 cup dry breadcrumbs
2 tablespoons chopped fresh parsley
1/4 teaspoon paprika
Directions:
Combine the first 4 ingredients in a medium bowl.
Beat at high speed until well blended.
Stir in the onion, bell pepper and 1/4 cup chopped parsley.
Set aside.
Melt the margarine in a medium saucepan over medium heat.
Add the flour and cook 1 minute, stirring constantly with a wire whisk.
Gradually add milk and broth, stirring constantly.
Bring to a boil over medium heat and cook 3 minutes or until thickened, stirring constantly.
Stir in poultry seasoning, salt, pepper and garlic powder.
Remove from heat and set aside.
Arrange 3 noodles in the bottom of a 9×13 inch baking dish coating with cooking spray.
Top with 1/2 of the cottage cheese mixture, 1/2 the chicken and 1/2 of the sauce.
Repeat layers ending with the sauce.
Combine bread crumbs, 2 tablespoons parsley and paprika.
Sprinkle over casserole.
Bake uncovered in a 375-degree oven for 30 minutes.
Serve immediately.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.