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.

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Ingredients

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

Directions

  • 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; 24 g total fat; 95 mg cholesterol; 1351 mg sodium. 28.4 g carbohydrates; 33.5 g protein; Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/31/2004
This was tasty and different! Takes awhile to put together. I was never a fan of Velveeta but it adds a nice flavor. Didn't have the pimento pepper so I substituted a yellow pepper and was pleased with the taste. Also I made three layers instead of two and would recommend putting all the chicken inside since it dries out on the top during cooking. Thanks for sharing! Read More
(18)
32 Ratings
  • 5 star values: 22
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/31/2004
This was tasty and different! Takes awhile to put together. I was never a fan of Velveeta but it adds a nice flavor. Didn't have the pimento pepper so I substituted a yellow pepper and was pleased with the taste. Also I made three layers instead of two and would recommend putting all the chicken inside since it dries out on the top during cooking. Thanks for sharing! Read More
(18)
Rating: 4 stars
03/31/2004
This was tasty and different! Takes awhile to put together. I was never a fan of Velveeta but it adds a nice flavor. Didn't have the pimento pepper so I substituted a yellow pepper and was pleased with the taste. Also I made three layers instead of two and would recommend putting all the chicken inside since it dries out on the top during cooking. Thanks for sharing! Read More
(18)
Rating: 4 stars
07/01/2006
This is pretty good. I guess it's kind of hard to go wrong with velveeta and condensed soups. HOWEVER why anyone on God's green earth would put cottage cheese in lasagna is beyond me. There's a reason for Ricotta cheese. It's not lumpy and it doesn't have a sour after taste. Come on people... Cottage Cheese? I just don't get it. Sorry for the rant this is a great recipe... worth trying when you're stuck with left over chicken. Read More
(13)
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Rating: 5 stars
06/23/2003
I have been serving this a lot and everyone loves it. It also freezes well. The only drawback is the huge mess that you get when you grate Velveeta cheese. One of these days I will probably try cutting it into small cubes instead. Read More
(13)
Rating: 5 stars
11/13/2008
this recipe is very good. i didn't have any velvetta so i just used mozarella instead. it was delicious. next time i will try it with velvetta just to compare the diffence. Read More
(12)
Rating: 4 stars
03/25/2007
I really liked this recipe but it was very soupy even though I cut the milk in half as other reviewer's recommended. I would completely omit it next time. I also thought it could use more pasta and next time might try penne pasta instead of lasagna. I added a small fresh clove of minced garlic. I did make one substitution: I used an italian mix of pre-shredded cheese because I don't like processed cheese. Overall the recipe is quite good quick and easy and I will definitely make it again. Read More
(12)
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Rating: 5 stars
06/23/2003
Not any harder to make than regular lasagna but a wonderful change and great for potlucks. Even better left-over. Read More
(11)
Rating: 4 stars
06/23/2003
We really enjoyed the taste of this lasagna and got lots of great comments from company. We did find it very soupy--we cut the lasagna and within seconds the cuts had disappeared and we just sort of scooped it on people's plates. Read More
(11)
Rating: 5 stars
12/09/2010
I skipped out on the milk as others and suggested. Added 3 layers of Lasagna instead of just two and saved some of the sauce just to coat the top layer of lasagna and also used parmesan cheese on the top layer. I also used red peppers instead of pimento and sauteed them with the green peppers and onions. My fiance and I both loved it and can't wait to have it for our lunch leftovers. Read More
(10)
Rating: 4 stars
06/23/2003
Yummy. It is nice to have a lasagna that is different from the usual. Read More
(9)