Name: Rice Lasagna
Ingredients: 1 c long-grain rice, uncooked; 1/2 tsp olive oil; 1 pound ground chicken breast, skinless, cooked; 1 c onions, chopped; 1 c red and green bell peppers, chopped; 1 c mushrooms, chopped; 1 clove garlic, minced; 16 ounce no-salt-added tomato sauce; 6 ounce tomato paste; 2 teaspoon oregano; 2 teaspoon basil; 1 1/4 teaspoon black pepper; 1 tsp salt; 15 ounce fat-free cottage cheese; 1/2 c fat-free Parmesan cheese; 8 ounce fat-free mozzarella cheese, grated

Rice Lasagna

Ingredients

1 c long-grain rice, uncooked
1/2 tsp olive oil
1 pound ground chicken breast, skinless, cooked
1 c onions, chopped
1 c red and green bell peppers, chopped
1 c mushrooms, chopped
1 clove garlic, minced
16 ounces no-salt-added tomato sauce
6 ounces tomato paste
2 teaspoons oregano
2 teaspoons basil
1 1/4 teaspoon black pepper
1 tsp salt
15 ounces fat-free cottage cheese
1/2 c fat-free Parmesan cheese
8 ounces fat-free mozzarella cheese, grated

Instructions

Prepare rice according to package directions. Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray; set aside. In a skillet, heat oil over medium heat. Add chicken, onions, bell peppers, mushrooms, and garlic. Cook until chicken is no longer pink and vegetables are tender. Stir in tomato sauce, tomato paste, oregano, basil, black pepper, and salt. Simmer 15 minutes, stirring occasionally. Layer half each of rice, chicken mixture, cottage cheese, Parmesan cheese, and mozzarella cheese in prepared pan. Repeat layers. Sprinkle with parsley. Bake, covered for 30 minutes. Uncover, and continue baking for 15 minutes.