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Ingredientes
- 1/2 c. butter
- 2 cloves garlic, crushed
- 1/2 c. all-purpose flour
- 1 teaspoon salt
- 2 c. lowfat milk
- 2 c. chicken broth
- 2 c. shredded Mozzarella cheese (about 1/2 c.)
- 1/2 c. grated Parmesan cheese
- 1 med. onion, minced (about 1/2 c.)
- 1 teaspoon dry basil leaves
- 1/2 teaspoon dry oregano leaves
- 1/4 teaspoon pepper
- 8 ounce. uncooked lasagna noodles (9 or possibly 10 noodles)
- 2 c. creamed cottage cheese (16 ounce.)
- 2 c. cut-up cooked chicken
- 2 (10 ounce. each Packages frzn minced spinach, thawed and well liquid removed
- 1/2 c. grated Parmesan cheese
Direcciones
- Heat butter in 2 qt saucepan over low heat till melted; add in garlic. Stir in flour and salt. Cook, stirring constantly, till bubbly. Remove from heat; stir in lowfat milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Mozzarella cheese, 1/2 c. Parmesan cheese, the onion, basil, oregano, and pepper. Cook over low heat, stirring constantly, till Mozzarella cheese is melted.
- Spread 1/4 of the cheese sauce (about 1 1/2 c.) in ungreased rectangular baking dish, 13 x 9 x 2 inches; top with 3 or possibly 4 uncooked noodles, overlapping if necessary. Spread half of the cottage cheese over noodles. Repeat with 1/4 of the cheese sauce, 3 or possibly 4 noodles and remaining cottage cheese. Top with chicken, spinach, 1/4 of the cheese sauce, the remaining noodles and the remaining cheese sauce. Sprinkle with 1/2 c. Parmesan cheese. Bake uncovered in 350 degree oven till noodles are done, 35 to 40 min. Let stand 15 min before cutting.
- (Bethlehem-Calvary)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 12 servings | |
| Calories 366 | |
| Calories from Fat 179 | 49% |
| Total Fat 20.16g | 25% |
| Saturated Fat 10.44g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 703mg | 29% |
| Potassium 273mg | 8% |
| Total Carbs 23.49g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.12g | 3% |
| Protein 21.95g | 35% |
