2In a roasting pan, add all Pesto Chicken ingredients: chicken breast, basil pesto, white miso, chicken bone broth, salt, Italian seasoning, garlic powder, onion powder, and black pepper.
3Mix, then cover with foil.
4Bake for 30 mins, or until chicken is fully cooked.
5Move chicken to a large bowl and shred or finely chop.
6Pour rendered juices from the roasting pan into the bowl.
7Add Alfredo Sauce ingredients: blended cottage cheese, reduced fat cream cheese, parmigiano reggiano, reduced fat mozzarella, and chopped parsley, and mix until combined.
8Place the foil roasting rack on top of a sheet pan.
9Add a thin layer of sauce on the bottom of the pan.
10Layer 6 no-boil lasagna sheets.
11Add a layer of sauce.
12Repeat with 6 sheets and sauce, for a total of 4 layers of pasta and 5 layers of sauce, ensuring enough sauce is reserved for the top layer.
13Top with mozzarella, parmesan, and small dollops of pesto.
14Cover with foil and bake at 400°F for 30 mins.
15Remove foil and broil for 10–15 mins, or until the top is browned and bubbling.
16Let lasagna rest for at least 20 mins before slicing.
17Slice into 10 equal portions and enjoy.
Ingredients
1120 g chicken breast
60 g basil pesto
30 g white miso
240 g chicken bone broth
2 Tbsp salt
2 Tbsp Italian seasoning
1 Tbsp garlic powder
2 tsp onion powder
1 tsp black pepper
900 g blended cottage cheese
120 g reduced fat cream cheese
100 g fresh grated parmigiano reggiano
225 g reduced fat mozzarella
2 Tbsp chopped parsley
455 g no-boil lasagna noodles
225 g reduced fat mozzarella
20 g parmigiano reggiano
30 g pesto
Equipment
foil roasting rackovenlarge bowlsheet pan
Tips
Let lasagna rest for at least 20 mins before slicing to allow the sauce to thicken and set.
Store frozen.
The parmigiano reggiano needs to be fresh grated/shredded from the block for best results.
Adjust salt to taste, as 2 tablespoons for the chicken might be too salty for some.