Chicken Alfredo Lasagna

From Pillsbury.com

5 out of 5 kids approved 

This is a great alternative to lasagna for those who do not like tomato sauces.

Prep Time: 25 Min
Total Time: 1 Hr 30 Min
Makes: 12 servings


INGREDIENTS

• 1 container (16 oz) small-curd cottage cheese 
• 3/4 cup shredded Parmesan, Romano and Asiago cheese blend (3 oz) 
• 1/2 teaspoon garlic salt with parsley
• 2 tablespoons butter or margarine
• 1 cup chopped or thinly sliced onion *
• 1 package (8 oz) sliced fresh baby portabella mushrooms *
• 3 cups shredded deli rotisserie chicken (from 2-lb chicken) **
• 2cups roasted red bell peppers (from two 12-oz jars), drained, cut into 1/2-inch strips *
• 2 jars (15 oz each) four-cheese Alfredo pasta sauce
• 9 sheets rectangular instant lasagna noodles (7 1/8 x 3 1/2 inches)
• 2 cups shredded mozzarella cheese (8 oz)

 DIRECTIONS

1. Heat oven to 350°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix cottage cheese, cheese blend and garlic salt; set aside. 
2.  In 12-inch skillet, melt butter over medium-high heat. Add onion; cook until tender. Add mushrooms; cook until tender. Stir in chicken, roasted peppers and Alfredo sauce. Spoon about 2 1/3 cups chicken mixture in baking dish. Layer with 3 noodles, half of cottage cheese mixture and 1/2 cup of the mozzarella cheese. Repeat layers. Top with remaining 3 noodles, 2 1/3 cups chicken mixture and 1 cup mozzarella cheese.
3. Bake uncovered 50 minutes or until golden brown around edges. Let stand 15 minutes before serving. 

* My family does not like onions and bell peppers, and I hate mushrooms, so I substituted fresh spinach.
** Instead of rotisserie chicken I cube up three chicken breasts and cook until done.