Chicken Lasagna

For a 2 layer lasagna
3 cooked, chopped chicken breasts
1 bunch of chives, diced
1 red pepper, diced
1 box of lasagna noodles; you wont use the whole box
2 jars of classico pasta sauce; choose a white sauce for best results
3 cups cottage cheese
2 cups of shredded cheese

Boil until soft approx. 18 lasagna pasta noodles, set aside, leave in the
water. Take all your chicken breasts, slice into managble pieces or
slices, fry with a little butter until completely cooked. Once cooked,
dice the cooked strips into little chunks, set aside. In a medium mixing
bowl, empty the contents of the pasta sauce jars, add the diced chives and
the diced red pepper, mix and season to your desire. Set aside. Leave the
cottage cheese untouched, and off to the side, you will add this last )

Lasagna Assembly:

In the bottom of a large, rectangle casserole dish, give it a quick spray
with PAM to avoid sticking after cooking, then lay down your bottom layer
of lasagna noodles. Typically three agross, and one along the top and
bottom. Lay a thin layer of cottage chese, then a couple scoops of
chicken; evenly distributed, poor a thin even layer of your sauce mix over
the layer, and lastly add a generous layer of shredded cheese.

Repeat x 2, on the top of your completely assembled lasagna, add a final,
generous layer of shredded cheese.


Serving Suggestion:

4 - 6 small servings
3 - 5 large servings

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