Longley Farm Cottage Cheese High-Protein And Cheese Bake Recipe

About this recipe

This hearty and protein-packed chicken and cheese bake is perfect for dinner. Layers of tender chicken, creamy cottage cheese, and a flavorful sauce come together in a satisfying dish that's easy to prepare and ideal for solution seekers.

Ingredients

• 250G Fresh Pasta Co Fresh Egg Lasagne Sheets
• - Longley Farm Cottage Cheese
• - Cathedral City Mature Cheddar Cheese
• 1 Kg Yellow/White Onion 1kg
• 1kg 1kg Green Pepper
• 200G All Things Butter Unsalted Butter
• - Cooks & Co Sliced Mushrooms
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 500 g Tuna Yellow Fin Steaks 500 Gr
• 480G Epicure Roasted Red Peppers
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large skillet, melt 1/2 cup of butter over medium heat. Add 1 diced onion and 1 diced green pepper, cooking until softened, about 5 minutes.
3. 3. Stir in 1 jar of roasted red peppers, 1 cup of sliced mushrooms, 1 cup of creme fraiche, and 1/2 cup of milk. Heat the mixture until it is well combined and warmed through, about 3-4 minutes.
4. 4. In a 9 x 13-inch baking dish, place 4 strips of cooked lasagna noodles on the bottom.
5. 5. Layer half of the shredded tuna (3 cups), half of the cottage cheese (1 cup), half of the grated cheese (1 cup), and half of the prepared sauce over the noodles.
6. 6. Repeat the layers with the remaining noodles, tuna, cottage cheese, grated cheese, and sauce.
7. 7. Sprinkle 1/2 cup of grated Parmesan cheese evenly over the top.
8. 8. Bake the dish in the preheated oven for 1 hour, or until bubbly and golden on top.
9. 9. Let the dish rest for 10 minutes before serving. Serve warm and enjoy!