A deliciously tasting cheesy lasagna made with cottage cheese and chicken breast, which are rich in protein. Together this makes the ideal recipe for anyone looking to boost their protein intake.
500ml skimmed milk
1 pkg. dry Ranch dressing mix
200 grams chicken breast (no skin)
1/8 teaspoon pepper
200g lasagna noodles, cooked
200g cottage cheese
Cook the chicken and noodles first at the same time.
Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together).
Combine the milk and the ranch dressing in a 3 quart heavy saucepan.
Heat over low heat, stirring frequently until dry ingredients are dissolved.
Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently.
Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again.
Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Yields: 4 servings
Nutritional information (per serving)
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