Served as main course. Non-vegetarian dish.

6 ounces boneless skinless Chicken Breasts, cut into bite-size pieces

1 cup fresh Mushrooms, sliced

2 Tablespoons Onions, chopped

1 Garlic Clove, minced

1 Tablespoon Olive Oil

1 Tablespoon All-purpose Flour

1 cup Alfredo Sauce

3/4 cup Cottage Cheese

1/4 cup shredded Parmesan Cheese, plus

2 Tablespoons shredded Parmesan Cheese, divided

1 Egg, lightly beaten

1/2 teaspoon Italian Seasoning

1/2 teaspoon dried Parsley Flakes

4 Lasagna Noodles, cooked and drained

1 1/2 cups Mozzarella Cheese, shredded

In a large skillet, sauté the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in flour until blended; stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. x 2-in.loaf dish coated with nonstick cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers. Cover and bake at 350°F for 30 minutes. Uncover; bake 10 minutes. Let stand for 10 minutes before cutting.

Preparation time: 25 minutes

Cooking time: 1 1/4 hours

Serves: 3-4

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