Chicken Lasagna

• 5 C. uncooked medium egg noodles
• 1/2 C. margarine
• 1/2 C. all-purpose flour
• 1/2 tsp. pepper
• 1 tsp. basil
• 4 C. fat free, canned chicken broth (if using low sodium broth, can add 1 tsp. salt)
• 4 C. cooked, chopped chicken breasts
• 24 oz. fat free cottage cheese
• 1 large egg
• 2 C. fat free Mozarella cheese
• 3/4 C. Parmesan cheese

1. Cook noodles, drain, set aside. (Use bit of oil in water to prevent sticky noodles.) Melt margarine in large pot, stir in flour, salt (if used), pepper and basil.
2. Stir until thick.
3. Add broth, stir well. Bring to a boil, reduce heat and simmer until thick.
4. Stir in chicken. Remove from heat.
5. Combine cottage cheese and egg. Spray 9X13 pan with cooking spray.
6. Place 1/3 of chicken mixture in bottom of pan.
7. Then 1/2 noodles.
8. Then 1/2 cottage cheese.
9. Sprinkle 1 cup Mozarella.
10. Repeat layers, ending with chicken mixture.
11. Sprinkle Parmesan on top.
12. Bake 350 degrees for 1 hour.

egg noodles, margarine, flour, pepper, basil, chicken broth, chicken breasts, cottage cheese, egg, mozarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38361 (may not work)