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white chicken lasagna

(3 ratings)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

Last summer I was looking for a recipe for White Lasagna as I have allergies to tomatoes and especially if they are canned tomatoes they seem to hurt my stomach. Well, it was for my father's birthday in August 2010 that I first made this recipe. It was delicious and everyone loved it. This recipe I found on Pilsbury.com and it is a make ahead lasagna. So, you prepare it and then it sits in the frig over night. Or you can do like me and cook the noodles first and then make the same day. Hope you enjoy. Weight Watcher value: 12 points

(3 ratings)
yield 12 servings
prep time 25 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For white chicken lasagna

  • 1 Tbsp
    butter or margarine
  • 1 lb
    boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 1/2 c
    coarsely chopped red bell pepper (2 medium)
  • 1 c
    celery, finely chopped
  • 1 c
    finely chopped onion
  • 2 clove
    garlic, finely chopped
  • 1/2 c
    grated parmesan cheese
  • 9 -12
    uncooked lasagna noodles
  • fresh basil sprigs or chopped basil leaves, if desired
  • MIXTURE
  • 1/2 c
    progresso chicken broth
  • 1 pt
    half-and-half (2 cups)
  • 4 oz
    cream cheese
  • 7 oz
    gouda cheese, shredded (about 2 cups)
  • 1 pkg
    sliced mozzarella cheese (16 oz)
  • COTTAGE CHEESE MIXTURE
  • 12 oz
    small-curd cottage cheese (1 container)
  • 1/4 c
    fresh basil leaves, cut into thin strips
  • 1 md
    egg, beaten

How To Make white chicken lasagna

  • 1
    Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 3 minutes, stirring occasionally.
  • 2
    Stir in bell pepper, celery, onion and garlic; cook about 2 minutes, stirring occasionally, until chicken is no longer pink in center.
  • 3
    Reduce heat to low. Add half-and-half, broth and cream cheese; cook and stir until cream cheese is melted. Gradually add Gouda cheese, stirring until cheese is melted. Remove from heat; set aside.
  • 4
    In bowl, mix cottage cheese, 1/4 cup fresh basil and the egg until blended.
  • 5
    Spread 1 cup chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, 1/2 of the cottage cheese mixture and 1/2 of the mozzarella cheese. Repeat layers once, starting with noodles. Top with remaining 3 noodles and remaining chicken mixture.
  • 6
    Sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 4 to 6 hours.
  • 7
    Heat oven to 350°F. Bake lasagna covered 45 minutes. Uncover; bake 30 to 35 minutes longer or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving. Garnish with basil sprigs.
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