Chicken Parm Lasagna
Serves 10
Directions
- 1Add 12 lightly breaded frozen chicken cutlets to a sheet pan and cook them in the oven.
- 2Add a low calorie marinara sauce and some low-fat cottage cheese to the sauce.
- 3Blend the sauce and cottage cheese mixture until smooth.
- 4Once cooked, chop the chicken cutlets into small bite-sized pieces.
- 5To assemble the lasagna, add a layer of sauce, then a layer of lasagna sheets.
- 6Add more sauce, then the diced chicken.
- 7Add some mozzarella and fresh Parmigiano Reggiano.
- 8Repeat the layering process four times.
- 9Cover the lasagna with foil and bake in the oven according to the instructions shown on screen.
- 10Once done, top with some chives.
- 11Slice into 10 pieces, store frozen, and enjoy.
Ingredients
- 12 lightly breaded frozen chicken cutlets
- 2 jars low calorie marinara sauce
- 900 g low-fat cottage cheese
- 400 g reduced fat mozzarella
- 100 g fresh Parmigiano Reggiano
- 420 g lasagna sheets
- chives
Equipment
sheet panovenblenderfoil 15"x11"x3" roasting pan
Tips
- The Carbone Vodka Sauce is recommended for its low calorie content and flavor, or use another low-calorie red sauce.
- Instead of cream, blended cottage cheese is used for a lower calorie and higher protein option.
- If breaded chicken isn't available, shredded rotisserie chicken or homemade grilled chicken can be used.
- This recipe can be stored frozen and reheated.
- Cover with foil before baking.
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