- Portion size 4 servings
Ingredients
Method
In saucepan, heat oil over medium heat; cook garlic, thyme and lemon rind for 30 seconds.Stir in condensed soup, milk, asparagus and chicken; cook until asparagus is tender, about 5 minutes. Stir in cottage cheese.
Spread 1/4 cup (60 mL) in 8-inch (2 L) square oven proof baking dish. Place 1 lasagna sheet on top; cut another sheet to fit pan to cover completely if necessary. Spread with one-third of the asparagus mixture. Repeat twice.
Sprinkle with mozzarella cheese and cover with foil; bake in 425ºF (220ºC) oven for 30 minutes. Uncover and bake for 5 minutes.
Nutritional facts Per serving: about
- Sodium 499 mg
- Protein 19 g
- Calories 354.0
- Total fat 13 g
- Cholesterol 67 mg
- Total carbohydrate 40 g
%RDI
- Iron 20.0
- Folate 35.0
- Calcium 11.0
- Vitamin A 15.0
- Vitamin C 9.0
