Easy, Low-fat Chicken Lasagna

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This recipe derived from the need to use leftover grilled chicken when I was really in the mood for lasagna! The grill flavor really lent it a good flavor- so I suggest using leftover grilled or rotisserie chicken for this.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. In 1 T olive oil saute the onion and bell pepper until translucent.
  3. Add chicken and set aside.
  4. Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
  5. Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
  6. Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
  7. Repeat this process until finished.
  8. Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.
Most Helpful

5 5

This lasagna was delicious! I used a red pepper since that was what I had and it added more color to the dish. I used frozen grilled chicken nuggets from Schwan's that I had on hand - I warmed them up first in microwave. The kitchen smelled fantastic while it was cooking and I was definitely pleased with the results. Easy to make and lower calories -- 2 thumbs up!

5 5

Very tasty! My family really enjoyed this. I didn't use the cayanne pepper because my two young girls don't like spicy food. I did add some italian seasoning to the chicken when I was browning it though.

5 5

Wow!!! This recipe was awesome! I didn’t have yellow peppers, so I used some green and red. It turned out fabulous. A friend of mine and her sister came over for dinner, and they couldn’t stop eating it. Also, my ten year old son said that this dish is one of the best dinner’s I’ve ever made.