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Chicken Parm Lasagna

Serves 10
instagram.com

Chicken Parm Lasagna

instagram.com
Serves 10

Directions

  1. 1Add 12 lightly breaded frozen chicken cutlets to a sheet pan.
  2. 2Toss the chicken cutlets in the oven to cook.
  3. 3Add low calorie marinara sauce and low fat cottage cheese to a blender.
  4. 4Blend the sauce and cottage cheese mixture until combined.
  5. 5Chop the cooked chicken cutlets into small bite-sized pieces.
  6. 6Assemble the lasagna: start with a layer of sauce, then a layer of lasagna sheets, more sauce, diced chicken, mozzarella, and fresh Parmigiano Reggiano.
  7. 7Repeat the layering process four times.
  8. 8Cover the lasagna with foil.
  9. 9Bake the lasagna in the oven based on the instructions shown on screen (or until cooked through).
  10. 10Top off the finished lasagna with some chives.
  11. 11Slice the lasagna into 10 pieces.
  12. 12Store the lasagna frozen and reheat when ready to eat.

Ingredients

  • 12 lightly breaded frozen chicken cutlets
  • 1360 g low calorie marinara sauce
  • 900 g low fat cottage cheese
  • 400 g reduced fat mozzarella
  • 100 g Parmigiano Reggiano
  • 420 g no-boil lasagna sheets
  • chives

Equipment

sheet panovenblenderfoil 15"x11"x3" roasting pan

Tips

  • If a lightly breaded chicken option is not available, shredded rotisserie chicken or homemade grilled chicken can be used as a substitute.
  • The Carbone Vodka Sauce is recommended for its low calorie count and flavor, as it allows for substitution of cream with lower-calorie, higher-protein options like blended cottage cheese.

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