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lasagna onion green pepper margarine condensed cream mushrooms pimento milk cream style lite cottage cheese chicken cheese Parmesan cheese chili powder
Viewed: 68 - Published at: 7 years agoIngredients
- 8 oz. lasagna
- 1/2 c. chopped onion
- 1/2 c. chopped green pepper
- 3 Tbsp. diet margarine
- 1 (10 3/4 oz.) can condensed cream of chicken soup
- 1 (4 oz.) can sliced mushrooms, drained
- 1/2 c. chopped pimento
- 1/3 c. skim milk
- 1 1/2 c. cream-style lite cottage cheese
- 2 c. (10 oz.) cooked chicken or turkey
- 1 1/2 c. shredded low-fat American cheese (6 oz.)
- 1/2 c. grated Parmesan cheese
- 1 tsp. chili powder (optional)
Method
- Cook lasagna noodles in boiling, salted water according to package directions.
- Drain well.
- Cook onion and green pepper in diet margarine until tender.
- Stir in condensed soup, mushrooms, pimento, skim milk and basil.
- Lay half the noodles in 13 x 9 x 2-inch dish.
- Top with half each of soup mixture, cottage cheese, American cheese and Parmesan cheese.
- Repeat layers of the noodles, sauce, cottage cheese and chicken.
- Bake at 350° for 45 minutes.
- Top with remaining American and Parmesan cheese.
- Bake 2 minutes more or until cheese melts.
- Serves 10.
