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1 c long-grain rice -- uncooked
1/2 tsp olive oil
1 lb 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 ozs no-salt-added tomato sauce
6 ozs tomato paste
2 tsps oregano
2 tsps basil
1 1/4 tsps black pepper
1 tsp salt
15 ozs fat-free cottage cheese
1/2 c fat-free Parmesan cheese
8 ozs fat-free mozzarella cheese -- grated
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.
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Rice Lasagna