Irish Lasagna Casserole

• 1 lb lean ground chicken
• 1 (15 ounce) can low-sodium tomato sauce
• 1 (12 ounce) package whole wheat egg noodles
• 1 cup 1% fat cottage cheese
• 1 cup light sour cream
• 1 (8 ounce) package neufchatel cheese
• 1 bunch scallion
• 2 tablespoons green peppers, finely chopped
• 2 cups part-skim mozzarella cheese
• 14 teaspoon salt

1. Brown meat and add tomato sauce.
2. Set aside.
3. Thinly slice scallions.
4. Combine salt, scallions, green peppers, cream cheese, cottage cheese and sour cream in a medium sized bowl.
5. Bring 6 quarts of salted water to bowl in a large pot and add whole wheet noodles.
6. Cook until firm (about 5 minutes) and drain.
7. Set aside.
8. Spray a 13"x9" pan with cooking spray.
9. Spread half of the cooked noodles evenly in the bottom of the pan.
10. Spoon half of the cheese mixture over the noodles.
11. Spread evently with a spatula.
12. Spoon half of the meat mixture over the cheese layer.
13. Spread with the back of a spoon.
14. Repeat layers.
15. Top with shredded cheese.
16. Bake at 350 degrees until bubbly and top is slightly browned.
17. Cool for 10 minutes before serving.

lean ground chicken, tomato sauce, whole wheat egg noodles, cottage cheese, light sour cream, cheese, scallion, green peppers, mozzarella cheese, salt

Taken from www.food.com/recipe/irish-lasagna-casserole-469880 (may not work)