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