Ingredients
1
tablespoon butter or margarine
1
lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/2
cups coarsely chopped red bell pepper (2 medium)
1
cup finely chopped celery
1/2
cup chopped onion
2
cloves garlic, finely chopped
1
pint (2 cups) half-and-half
1/2
cup Progresso™ chicken broth
4
oz cream cheese
7
oz Gouda cheese, shredded (about 2 cups)
1
container (12 oz) small-curd cottage cheese
1/4
cup fresh basil leaves, cut into thin strips
1
egg, beaten
9
uncooked lasagna noodles
1
package (16 oz) sliced mozzarella cheese
1/2
cup grated Parmesan cheese
Fresh basil sprigs or chopped basil leaves, if desired
Preparation
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 3 minutes, stirring occasionally. Stir in bell pepper, celery, onion and garlic; cook about 2 minutes, stirring occasionally, until chicken is no longer pink in center.
Reduce heat to low. Add half-and-half, broth and cream cheese; cook and stir until cream cheese is melted. Gradually add Gouda cheese, stirring until cheese is melted. Remove from heat; set aside. In bowl, mix cottage cheese, 1/4 cup fresh basil and the egg until blended.
Spread 1 cup chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, 1/2 of the cottage cheese mixture and 1/2 of the mozzarella cheese. Repeat layers once, starting with noodles. Top with remaining 3 noodles and remaining chicken mixture. Sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 350°F. Bake lasagna covered 45 minutes. Uncover; bake 30 to 35 minutes longer or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving. Garnish with basil sprigs.
