Summer Lasagna

• 1 can mushroom slices
• 1 lb. rotini noodles
• 2 whole chicken breasts, boned, skinned and halved
• 2 cans Hunt's herb and garlic spaghetti sauce
• 1 tsp. Italian seasoning
• 8 oz. Romano cheese
• 1 large onion
• 1/2 tsp. oregano
• 1/2 tsp. minced garlic
• 2 lb. Mozzarella cheese
• 2 egg whites
• parsley flakes
• 1 large container low-fat small curd cottage cheese

1. Cook the noodles according to package directions. Cut chicken into bite size pieces. Saute in a large skillet or Dutch oven. Saute chopped onion and mushroom slices (small can if halving recipe).
2. Add chicken. Stir. Add spaghetti sauce, Italian seasoning, oregano and garlic. Stir.
3. Heat through, 10 minutes. Grate Mozzarella cheese. Combine 2 egg whites, parsley flakes (to taste) and a large container of cottage cheese.
4. Spread small amount of sauce on bottom of Pyrex dish (sprayed with Pam, Mazola, etc.).
5. Layer noodles, cottage cheese mix, Romano cheese, sauce, Mozzarella cheese, etc.
6. Cover with foil. Bake 1 hour at 350u0b0. Let set 15 to 20 minutes before serving.
7. Makes two 9 x 13-inch dishes.

mushroom slices, rotini noodles, chicken breasts, garlic, italian seasoning, romano cheese, onion, oregano, garlic, mozzarella cheese, egg whites, parsley flakes, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736440 (may not work)