1Add diced chicken breast, chicken thighs, tomato paste, chicken bouillon, marinara, red chili flakes, Italian seasoning, red lentils, and bone broth to a slow cooker.
2Cook on high for 4–5 hours or on low for 6–7 hours until the chicken is tender and the lentils are soft.
3Shred the chicken directly in the slow cooker using a spatula or by pressing against the sides.
4Add the cottage cheese, mozzarella, parmesan, chives, salt, and garlic powder directly into the sauce and stir to combine.
5Layer the lasagna as follows: thin layer of sauce, lasagna sheets, sauce, lasagna sheets, sauce, lasagna sheets, sauce, lasagna sheets, sauce. This creates 4 lasagna layers and 5 sauce layers.
6Top with mozzarella and parmesan.
7Cover tightly with foil and bake at 375°F for about 40 minutes (place foil roaster on a sheet pan for stability).
8Remove foil and broil for 5–10 minutes until browned and bubbly.
9Let it rest at least 15–20 minutes before slicing.
10Cut into 10 slices and enjoy.
Ingredients
680 g diced chicken breast
680 g boneless skinless chicken thighs
45 g tomato paste
30 g chicken bouillon
2 jars 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 chopped chives & basil
to taste Salt/garlic powder
425 g no-boil lasagna sheets
227 g reduced-fat mozzarella
40 g Parmigiano Reggiano
Equipment
slow cookerfoil 15x11x3 roasting pansheet pan
Tips
To shred chicken, use a spatula or press against the sides of the slow cooker.
Store each slice individually and freeze for meal prep. Reheat in the microwave for 5-6 minutes.
Montebello brand no-boil lasagna sheets are recommended for their fit in the roasting pan.