Low-fat Chicken Lasagna

2016-01-12
chicken lasagna
  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 1:15 h

Ingredients

  • 1 tbsp.coconut oil
  • 1 small yellow onion, diced
  • 1 yellow bell pepper, diced
  • 2 boneless skinless chicken breast halves, cooked, diced
  • 2 cups shredded part-skim mozzarella cheese
  • 8 tbsp. freshly grated parmesan cheese
  • 1 (24 oz.) containers fat-free cottage cheese
  • 12 lasagne noodles
  • 8 basil leaves, julienned
  • 1/2 cup fresh parsley, chopped
  • 1 (24 oz.) jar spaghetti sauce
  • 1 tbsp. coarse garlic salt
  • 1 tsp. cayenne pepper

Method

Step 1

Preheat oven to 375 F. Spray a 9 x13-inch glass baking dish with cooking spray.

Step 2

Into a pan, heat oil over medium high flame and sauté onions and bell peppers until translucent. Stir in chicken pieces and cook for several seconds until heated through.

Step 3

Spread half a cup of the spaghetti sauce into the bottom of the baking dish. Into the container of cottage cheese, combine fresh herbs, garlic cayenne and salt, mix to blend.

Step 4

Layer 4 uncooked lasagne noodles over the sauce in the dish, then 1/3 each of the following: cottage cheese mixture, chicken mixture, remaining sauce, mozzarella and parmesan. Repeat layering pattern 2 more times or until finished.

Step 5

Bake, uncovered, for about 45 minutes or until top is bubbly and golden brown.

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