Directions
- 1Grab your diced chicken breast, add the seasonings listed on screen, 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, three instant lasagna sheets, add more sauce, the other half of the chicken, grated low fat cheese, another layer of lasagna sheets, the last bit of the sauce and more grated cheese.
- 6Bake in the oven with a cover, then take off the cover, bake it one more time until golden brown and cheesy.
- 7Equally 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 italian herb seasoning
- 0.5 diced onion
- 4 diced garlic cloves
- 6 instant lasagna sheets
- 180 g low fat grated cheese
- 1 tsp dried basil
- 450 g low fat cottage cheese
- 0.5 tsp salt
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp italian herb seasoning
- 25 g freshly grated parmesan cheese
- 150 ml fat free evaporated milk
Equipment
blenderfrying panbaking dish with lid
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