Make this cheesy chicken lasagna the night before and all you have to do is pop in the oven when you're ready to bake it...giving you extra time to enjoy your family and guests when entertaining.

Do Ahead Ground Chicken Lasagna

1 pound ground chicken
1 (16-ounce) can tomatoes
1 (6-ounce) can tomato paste
1 1/2 tablespoons chopped parsley - divided use
1 1/2 teaspoons salt - divided use
1 teaspoon basil
6 ounces lasagna noodles
1 (16-ounce) carton low fat, small curd cottage cheese
1 large egg, beaten
1/4 teaspoon pepper
6 ounces skim milk mozzarella cheese
1/4 cup grated Parmesan cheese

1. Heat frypan over medium high temperature. Add ground chicken and brown, stirring, about 6 minutes.
2. Pour tomatoes, tomato paste, 1/2 tablespoon of the parsley into a blender or food processor; process about 1 minute. Stir tomato mixture into ground chicken and simmer over low temperature about 20 minutes.
3. In medium bowl, mix together remaining 1 tablespoon parsley, remaining 1/2 teaspoon salt, cottage cheese, egg and pepper.
4. In bottom of 2-quart shallow baking dish, spoon a little of ground chicken mixture. Then layer noodles (uncooked), cottage cheese mixture, mozzarella cheese, Parmesan cheese and ground chicken mixture. Cover and let sit in refrigerator overnight.
5. Bake in 375°F (190°C) oven for 30 minutes. Let stand about 10 minutes and cut into squares.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.