This is an adaptation of a recipe that I found in a Better Homes and Gardens magazine many years ago. I had received the magazine as a “free trial” but I rarely had time to read it as my 3 children were young and my life was busy. I did, however, make it a point to visit the recipe contest page to see what recipes had been selected as “winners” for each monthly issue.
One month, a recipe for a white chicken lasagna was chosen. It was a bit more complicated than the adaptation I have submitted below. The white sauce was elaborate…starting with a classic roux. Managing a busy household, I had no time for that so I decided to use a purchased sauce. This eliminated a few time consuming steps and made for a quick and tasty alternative. It was a big hit in my household so I’ve been making it this way ever since.
Creamy Chicken Lasagna
1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped broccoli
3 boneless chicken breasts, poached and diced
2 (16 ounce) jars Alfredo-style pasta sauce
4 cups shredded mozzarella cheese
1 (16 oz) container cottage cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
3/4 teaspoon pepper
Preheat oven to 350 degrees. Grease a 9X13″ baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook broccoli according to package directions; drain well. In a medium bowl, combine cooked chicken, broccoli and one jar of Alfredo sauce, garlic powder, and pepper; stir together. In a separate bowl, beat egg into cottage cheese. Add Italian seasonings; stir well. Pour 1/3 of the jar of remaining Alfredo sauce in bottom of the pan, spread evenly. Place one layer of lasagna noodles, edges overlapping, into the baking dish. Pour 1/3 chicken, broccoli, and Alfredo sauce mixture over the noodle layer and spread evenly. Spread 1/3 cottage cheese mixture over chicken, broccoli, and Alfredo sauce mixture. Sprinkle 1/3 of the shredded mozzarella over chicken mixture. Continue to layer two more times, ending with a sprinkling of mozzarella cheese. Tightly cover with foil. Bake 30-35 minutes. Remove foil and continue to cook for 5-10 minutes until top is brown and bubbly.