Sour Cream Lasy Lasagna

 

 

Cheesy and comforting on a snowy day!

I was craving casseroles the other day when the weatherman said we were going to get a dump of snow (Yes, in April!)  I wanted something between Lasagna and my mom’s egg noodle casserole and this is what I came up with!

Ingredients:

• 1 lb ground chicken
• 1 tbsp extra virgin olive oil
• 1 can (680 ml) tomato sauce with garlic
• 1 tsp oregano
• ½ (340g) package of whole wheat egg noodles
• 2 c sliced mushrooms
• 2 green onions, sliced
• 1 c cheddar cheese, grated
• 1 ¼ c 1% cottage cheese
• ⅓ c light sour cream

Directions:

Bring large pot of water to boil on the stove.  Salt well.  When water boils, Cook noodles until al dente.  Drain well and let cool in colander.

In the meantime, brown chicken in olive oil.  When no pink remains, add tomato sauce & oregano and let simmer on low.   

In a separate bowl, mix cottage cheese and sour cream together.  Add green onions.  Add to cooled pasta mixture.

Just before you are ready to assemble the lasagna, add the mushrooms to the sauce.  (I do it this way because I don’t like the mushrooms to shrivel up to nothing in my sauce.  If you like them really well cooked, then add them into the sauce at the same time as the tomato sauce).

Spray a large (8x11) baking dish with cooking spray.  Put ½ of the noodle mixture in the bottom, followed by half of the meat mixture and ½ of the cheese.  Repeat layers ending with cheese sprinkled on top.

Bake in 350 degree oven for 30 minutes until cheese melts and sauce is bubbling underneath.

Ready to go in the oven! (Excited 3 year old snuck into picture)

Extras:

Serves 8.
Inspired by Pioneer Woman’s Sour Cream Noodle Bake