Lighter Lasagna

We are still on the hunt for some great low calorie meals. Eating healthy has to be a way of life... not just one or two weeks of 'rabbit food'.

This is a great recipe for a filling lasagna, using low fat cottage cheese, spinach and cutting back a little on the noodles. I had some left over chicken breast from the last time we grilled out. Quick, easy, and light.

Perfect!

Chicken Florentine Lasagna

2 T butter

3 T flour

1 cup skim milk

1/2 cup low fat cottage cheese

1/4 tsp grated nutmeg

garlic salt & pepper

6 lasagna noodles

2 chicken breasts

1 bag baby spinach

1 small onion thinly sliced

3/4 cup reduced fat pizza blend cheese

Pre heat oven to 350°

Melt butter and combine flour in a skillet, cook for a minute. Slowly add milk, stirring to make a thick white sauce. Add nutmeg, garlic salt, and pepper generously to taste. Stir in 1/2 cup cottage cheese and set aside. Pull chicken into small bite sized pieces.

Using a 9x9 baking dish: start with cooking spray, layer a small amount sauce. Next 2-3 noodles, chicken, spinach leaves & onions, now sauce. Repeat the layer with noodles, meat, veggies and sauce.

Cover with foil. Bake at 350° for 50 minutes, until noodles are tender through. Uncover, top with grated cheese and return to the oven for 5-10 minutes to melt the cheese. Allow to stand for 5 minutes before slicing.

Serve with a nice side salad.

Y'all enjoy!

Sandi