Ingredients
1 medium onion, chopped1/2 cup chopped green pepper3 tablespoons butter, melted6 ounces fresh mushrooms, sliced1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted1/3 cup fat-free milk1 jar (2 ounces) diced pimientos, drained1/2 teaspoon dried basil2-1/2 cups cubed cooked chicken8 ounces reduced-fat process American cheese, cubed1-1/2 cups fat-free cottage cheese1/2 cup grated Parmesan cheese, divided9 lasagna noodles, cooked and drained2 teaspoons minced fresh parsley
Preparation
In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese.
Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce.
Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.
