3-4 lbs Chicken Breast (cooked and diced)
3-4 Zucchini (long)
2 45oz Jars of Prego (our favorite sauce but feel free to use your favorite!)
3 8oz Bags Shredded Mozzarella Cheese
8oz Shredded Parmesan
2 24oz Cottage Cheese
Black Olives (optional)
Wash zucchini and thinly slice into strips. In a bowl mix mix cottage cheese, eggs, 1 tsp garlic salt, and parmesan cheese. Time to start layering!! In 2 9×13 foil pans lay strips of zucchini just like you would noodles. Next add a handful or two of diced (cooked) chicken breast and cover that with 2 cups or so of the cottage cheese mixture. Add sliced olives if you choose so now. Pour a good layer of sauce over the top, sprinkle on some mozzarella cheese, and repeat process again. End with a good layer of mozzarella on top. When you are finished place a few layers of foil over the lasagna, pinching tightly around edges, and make sure to use a sharpie marker to name the dish! Don’t forget to add the date!!
When you are ready to cook, take lasagna out of freezer and let set in fridge for 10-12 hours to thaw. I put my freezer meals in the fridge the night before. Bake at 375 degrees for an hour. First 45 minutes with foil on and last 15 with foil off. Enjoy!!