Chicken Pesto Pizzazz Lasagna

• 1 lb. ground chicken
• 2 cloves of garlic, minced
• 1 lb. 1% milkfat small curd cottage cheese
• 6oz. reduced fat prepared pesto
• 1 lb. part skim mozzerella, shredded
• 16 oz. jar marinara sauce
• 1lb. pkg. no-bake lasagna noodles
• Salt & Pepper to Taste
• 3 Tablspoons fresh parsley, chopped
• Non-stick spray

1. Preheat oven 350 degrees.
2. 1. Pre-heat large skillet on medium, spray with non-stick spray, add ground chicken and garlic. Season with salt and pepper to taste. Cook 7 -10 minutes until cooked. Set aside and cool to room temperature.
3. 2. In large mixing bowl, add cottage cheese, pesto and cooled chicken.
4. 3. Spray 13 x 9 lasagna pan with non-stick spray. Spread 1/3 of the jar of marinara on bottom of pan. Place 4 lasagna noodles across bottom, overlapping. Spread 1/3 of chicken-cheese mixture. Repeat steps, ending with remaining chicken. Sprinkle with Mozzerella and Parsley, cover with aluminum foil. Bake for 1 hour. Let stand 10-15 minutes before serving. Cut into 12 pieces and serve with crusty bread and mixed green salad.

ground chicken, garlic, cottage cheese, pesto, mozzerella, marinara sauce, nobake lasagna noodles, salt, fresh parsley, spray

Taken from www.epicurious.com/recipes/member/views/chicken-pesto-pizzazz-lasagna-1200576 (may not work)