- Cream Cheese
3 C. Shredded Mozzarella Cheese
2 t. Italian Seasoning
½ C. Chopped Onion
2 Skinless, Cooked Chicken Breasts Diced
1 Lb. Italian Sausage, Cooked
12 Oz. Low Alfredo Sauce
½ C. Fresh Mushrooms
- Cooked Broccoli
- Cottage Cheese
½ C. Parmesan Cheese
2 C. Shredded Mozzarella Cheese
- Preheat oven to 350. Line two baking sheets with parchment paper. Mix the mozzarella and cream cheeses together. Stir until well blended and add in beaten eggs and Italian seasoning. Blend until evenly mixed. Pour cheese batter into prepared baking pans. Use a spatula to spread batter across pans. Bake for 20 minutes. Set cheese noodles aside to let cool.
- While noodles are cooling, prepare your meat sauce. In a large skillet, add onion, mushrooms, chicken and Italian sausage. Add in alfredo sauce and bring to a slight rolling boil. Add in Italian seasoning.
- Next, evenly slice your cheese dough into thirds. Add a thin layer of meat sauce to the bottom of the pan. Add first noodle layer over meat sauce. Mix the cottage cheese with the parmesan cheese and eggs. Then, add 1/2 of the remaining meat sauce across first noodle layer. Spread an even layer of the cottage cheese mixture across. Repeat with second noodle, meat sauce, cottage cheese mixture, and mozzarella. Put a layer of broccoli. Add third noodle. Top with remaining meat sauce. Sprinkle on remaining mozzarella. Bake lasagna at 350 for about 30 minutes. Let lasagna set for 5 minutes. Serve and enjoy!
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