Slow Cooked Spicy Chicken Lasagna
Directions
- 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.
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