Ingredients
4 chicken breasts
boiled and shredded. 12 lasagna noodles
cooked according to manufacturer’s suggestions. 1 small container of cottage cheese. 2 cans diced tomatoes. 1 1/2 small cans tomato paste. 1 small container fresh mushrooms
sliced. 10 cups (about 3 lbs.) mozzerella
shredded. 1 cup parmesean cheese. 3 cloves garlic
pressed. 2 tablespoons olive oil. 2 tablespoons Italian Seasoning. 1/4 tsp. ground red pepper. 1/4 ground black pepper. 1/4 tsp. ground paprika. Salt to taste
Preparation
In a medium sauce pan, saute pressed garlic and mushrooms in olive oil till fragrant and tender. Stir in tomatoes and paste. Add spices, and simmer on medium-low heat for 10 minutes. Salt to taste. Spoon 1/2 cup of sauce evenly on the bottom of a 9x13 baking pan. Lay down 3 lasagna noodles and spoon over another 1/2 to 3/4 cup sauce. Evenly layer half of the shredded chicken, one cup of cottage cheese, 2 cups of mozzerella, 1/4 cup parmesean and cover with 3 more noodles. Repeat the layers with another 1/2 to 3/4 cup of sauce, the remainder of the chicken, 1 cup cottage cheese, 2 cups mozzerella, and 1/4 cup parmesean, covering with another 3 noodles. Finally, spoon over 1/2 cup sauce, 1/2 cup cottage cheese, 1/4 cup parmesean, and cover heavily with remaining mozzerella. Bake at 350 degrees F for approximately 35 minutes, or until slightly browned and bubbly on top. Allow to set 10 minutes before serving with additional sauce on the side.
