High Protein Chicken Alfredo Lasagna
Directions
- 1Grab your diced chicken breast, add the seasonings listed on screen or in the caption below, mix it and set it aside.
- 2In a blender cup add low fat cottage cheese, the same seasonings, parmesan cheese, fat free milk and blend until smooth, then set it aside.
- 3Cook your chicken on medium heat for 5 minutes or until 80% cooked, then set it aside.
- 4Into the same pan add diced onion and garlic. Once it has some color, turn it down to low heat, add the sauce and mix well to combine.
- 5Spread a bit of the sauce on a baking dish with half of the chicken.
- 6Add 3 instant lasagna sheets (or if using regular ones, boil them beforehand).
- 7Add more sauce, the other half of the chicken, grated low fat cheese and another layer of lasagna sheets.
- 8Spread the rest of the sauce and add more grated cheese.
- 9Bake in the oven with a cover (375 degrees for 25-30 mins), then take off the cover, bake it one more time until golden brown and cheesy (10 mins).
- 10Equally cut into four servings and enjoy.
Ingredients
- 680 g diced boneless & skinless chicken breast
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 450 g low fat cottage cheese
- 0.5 tsp salt
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 25 g parmesan cheese
- 150 ml fat free milk
- 0.5 unit diced onion
- 4 unit diced garlic cloves
- 6 sheets instant lasagna sheets
- 180 g low fat grated cheese
- 1 tsp dried basil
Equipment
frying panblenderbaking dish with a lidoven