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Light Lasagna

pasta, chicken - other

1 tablespoon olive oil
1 onion; chopped
2 green onions; chopped
2 cloves garlic; minced
1/4 teaspoon hot pepper flakes
1 pound ground chicken
1 cup carrot; finely chopped
1 cup celery; finely chopped
1-1/2 cups sweet red pepper; finely chopped
2 can (28 oz) plum tomatoes; pureed
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh parsley; chopped
3/4 pound lasagna noodles
2 cups low-fat cottage cheese
2 cups skim milk mozzarella cheese; shredded

In Dutch oven, heat oil over medium heat; cook onion, green onions, garlic and hot pepper flakes for about 5 minutes or until fragrant. Add chicken and cook, stirring, for about 5 minutes or until no longer pink. Add carrots, celery and sweet pepper; cook, stirring, for about 5 minutes. Add, salt and pepper.. Reduce heat to medium-low and simmer, stirring occasionally, for about 35 to 45 minutes or until thickened. Stir in parsley. Cook noodles, refresh in cold water and arrange in single layer on wet tea towel until ready to use. Season cottage cheese with salt and pepper to taste. Arrange one-quarter of noodles in single layer in greased 13- x 9-inch baking dish. Spread with half of the cottage cheese and one-quarter of the sauce, sprinkle with one-quarter of the mozzarella. Repeat layer of noodles, sauce and mozzarella. Cover with foil and bake in 375 F oven for 50 minutes; uncover and bake for 10 minutes longer or until bubbling.

Contributor: Canadian Living Magazine (January, 1991)

Yield: 8 servings

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