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Slow cooked spicy chicken lasagna

Serves 10
facebook.com

Slow cooked spicy chicken lasagna

facebook.com
Serves 10

Directions

  1. 1Add chicken breast, chicken thighs, tomato paste, chicken bouillon, marinara, red chili flakes, italian seasoning, red lentils, and bone broth to a slow cooker.
  2. 2Cook on high for 4–5 hours or low for 6–7 hours.
  3. 3Shred the chicken directly in the slow cooker using a spatula or by pressing against the sides.
  4. 4Add the cottage cheese, mozzarella, parmesan, chives, salt, and garlic powder directly into the sauce and stir to combine.
  5. 5Layer lasagna in a pan with 4 lasagna layers and 5 sauce layers, starting and ending with sauce, placing lasagna sheets between sauce layers.
  6. 6Top with remaining mozzarella and parmesan, cover tightly with foil, and bake at 375°F for about 40 minutes, placing the pan on a sheet pan for stability.
  7. 7Remove foil and broil for 5–10 minutes until browned and bubbly.
  8. 8Let rest at least 15–20 minutes before slicing.

Ingredients

  • 680 g diced chicken breast
  • 680 g boneless skinless chicken thighs
  • 45 g tomato paste
  • 30 g chicken bouillon
  • 2 25oz jar spicy marinara sauce
  • 2 tbsp red chili flakes
  • 2 tbsp italian seasoning
  • 200 g red lentils
  • 454 g chicken bone broth
  • 900 g 2% cottage cheese
  • 227 g reduced-fat mozzarella
  • 30 g parmigiano reggiano
  • 1 handful chives, chopped
  • 1 handful basil, chopped
  • salt (optional)
  • garlic powder (optional)
  • 425 g no-boil lasagna sheets
  • 227 g reduced-fat mozzarella
  • 40 g parmigiano reggiano

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