Rating: 4.5 stars
35 Ratings
  • 5 star values: 23
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe is very different from the tomato based lasagna. It is a creamy lasagna, and very good. This freezes well, and can be prepared in advance.

Recipe Summary

Servings:
9
Yield:
8 - 10 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.

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  • In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.

  • Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts

464 calories; protein 33.5g; carbohydrates 28.4g; fat 24g; cholesterol 95mg; sodium 1350.6mg. Full Nutrition
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