Description
A rich and creamy lasagna layered with tender chicken, high-protein Alfredo sauce, and whole wheat or protein-packed lasagna noodles for a healthier twist on a comfort food classic.
Ingredients
- 9 lasagna noodles (whole wheat or protein-enriched)
- 3 cups cooked chicken breast, shredded
- 2 cups cottage cheese (or ricotta cheese)
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups fresh spinach (optional)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour (or almond flour for low carb)
- 2 cups unsweetened almond milk (or skim milk)
- 1 cup plain Greek yogurt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook lasagna noodles according to package directions until al dente. Drain and set aside.
- In a skillet, heat olive oil and sauté garlic until fragrant. Stir in flour and cook for 1 minute.
- Gradually whisk in almond milk and cook until thickened. Remove from heat and stir in Greek yogurt, onion powder, salt, pepper, and Italian seasoning to form Alfredo sauce.
- In a bowl, mix cottage cheese, egg, and half the Parmesan cheese.
- Assemble lasagna: Spread a thin layer of Alfredo sauce on the bottom of the baking dish. Layer noodles, cottage cheese mixture, chicken, spinach, mozzarella, and sauce. Repeat layers until ingredients are used, finishing with mozzarella and Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until golden and bubbly.
- Cool for 10 minutes before slicing and serving.
Notes
- Use chickpea or lentil lasagna noodles for an extra protein boost.
- Add steamed broccoli for more nutrients and fiber.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American