Easy, Low-Fat Chicken Lasagna

• 2 boneless skinless chicken breast halves, cooked and diced
• 2 cups shredded part-skim mozzarella cheese
• 8 tablespoons freshly grated parmesan cheese
• 1 (24 ounce) container fat-free cottage cheese
• 1 small yellow onion, diced
• 1 tablespoon olive oil
• 12 lasagna noodles
• 1 yellow bell pepper, diced
• 8 basil leaves, julienned
• 1/2 cup fresh parsley, chopped
• 1 (24 ounce) jar spaghetti sauce (I like Newman's Own)
• 1 tablespoon coarse garlic salt
• 1 teaspoon cayenne pepper

1. Preheat oven to 375 degrees.
2. In 1 T olive oil saute the onion and bell pepper until translucent.
3. Add chicken and set aside.
4. Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
5. Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
6. Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
7. Repeat this process until finished.
8. Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.

chicken, mozzarella cheese, parmesan cheese, cottage cheese, yellow onion, olive oil, lasagna noodles, yellow bell pepper, basil, fresh parsley, garlic salt, cayenne pepper

Taken from www.food.com/recipe/easy-low-fat-chicken-lasagna-99203 (may not work)