Serves 4
Directions
- 1Grab your diced chicken breast.
- 2Add the seasonings and mix well.
- 3Set aside.
- 4Add low fat cottage cheese to a blender cup.
- 5Add the same seasonings, parmesan cheese, and fat free milk.
- 6Blend until smooth and set it aside.
- 7Cook your chicken on medium heat for 5 minutes or until 80% cooked.
- 8Set it aside.
- 9Add diced onion and garlic to the same pan.
- 10Once it has some color, turn it down to low heat and add the sauce.
- 11Mix well to combine.
- 12Spread a bit of the sauce on a baking dish.
- 13Add half of the chicken, lasagna sheets, sauce, the other half of the chicken, and low fat cheese.
- 14Add another layer of lasagna sheets, the last bit of the sauce, and more grated cheese.
- 15Bake it in the oven with a cover.
- 16Remove the cover and bake it one more time until golden brown and cheesy.
- 17Equally cut into four servings and enjoy.
Ingredients
- 680 g Diced 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 Diced Onion
- 4 Diced Garlic Cloves
- 6 Instant Lasagna Sheets
- 180 g Low Fat Cheese
- Dried Basil
Equipment
baking dishoven
Tips
- For the lasagna sheets you can use either instant lasagna sheets or regular lasagna sheets. If using regular lasagna sheets boil them beforehand per instructions on the packet, if using instant lasagna sheets boiling prior is not required.
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