1 8 oz. package lasagna noodles
6 boneless skinless chicken breast
2 egg whites
24 ounces nonfat cottage cheese
1 4 oz. can canned diced mild green chiles
1 onion, chopped
1 sweet pepper, chopped
2 cloves garlic, minced
1 10 oz. can enchilada sauce
1 8 oz. can tomato sauce
1 teaspoon chili powder
1 teaspoon cumin
2 cups lowfat mozzarella cheese, grated
1/2 cup cheddar cheese, grated
Cook lasagna noodles according to package.
Place chicken breasts in sauce pan, cover with water, bring to a boil, reduce heat and simmer 20-30 minutes or until cooked. Remove chicken, reserve broth for later use later, shred meat.
Combine egg whites & cottage cheese. Set aside.
Spray skillet with non-stick spray. Add onion, sweet bell pepper, and minced garlic. Cook over medium heat. Stir frequently. Add a tablespoon chicken broth at a time, if needed, to prevent scorching. Cook until onions are tender and opaque. Stir in green chilies, enchilada sauce, tomato sauce, chili powder, cumin, and chicken
Spray 9×13 baking pan with non-stick spray. Place one layer cooked lasagna noodles on bottom. Spread with about 1/3 of cottage cheese mixture,
sprinkle with about 1/3 mozzarella cheese. Add 1/3 chicken mixture. Top with second layer noodles and repeat layering process until all ingredients are used. Sprinkle top with cheddar cheese. Cover with foil, bake at 375 degrees for 50 minutes or until bubbly. Allow to stand 15-20 minutes to set before cutting and serving. Garnish with parsley and pepper rings.