Ingredients

1 lb. ground chicken

2 cloves of garlic, minced

1 lb. 1% milkfat small curd cottage cheese

6oz. reduced fat prepared pesto

1 lb. part skim mozzerella, shredded

16 oz. jar marinara sauce

1lb. pkg. no-bake lasagna noodles

Salt & Pepper to Taste

3 Tablspoons fresh parsley, chopped

Non-stick spray

Preparation

Preheat oven 350 degrees.

  1. Pre-heat large skillet on medium, spray with non-stick spray, add ground chicken and garlic. Season with salt and pepper to taste. Cook 7 -10 minutes until cooked. Set aside and cool to room temperature.

  2. In large mixing bowl, add cottage cheese, pesto and cooled chicken.

  3. Spray 13 x 9 lasagna pan with non-stick spray. Spread 1/3 of the jar of marinara on bottom of pan. Place 4 lasagna noodles across bottom, overlapping. Spread 1/3 of chicken-cheese mixture. Repeat steps, ending with remaining chicken. Sprinkle with Mozzerella and Parsley, cover with aluminum foil. Bake for 1 hour. Let stand 10-15 minutes before serving. Cut into 12 pieces and serve with crusty bread and mixed green salad.