Easy Low Fat Chicken Lasagna
Indulge in the comforting flavors of this *Easy Low Fat Chicken Lasagna*, a guilt-free twist on the classic Italian favorite. Made with lean ground chicken, whole-wheat lasagna noodles, and a creamy blend of part-skim ricotta and low-fat cottage cheese, this hearty dish is packed with protein and lower in fat without sacrificing flavor. The rich, savory tomato sauce is seasoned with garlic, onions, and dried Italian herbs, while a gooey topping of part-skim mozzarella and Parmesan cheese ensures every bite is satisfyingly cheesy. Perfect for busy weeknights, this lasagna comes together with minimal prep time yet delivers all the warmth and satisfaction of a homemade baked dinner. Serve it alongside a crisp green salad or steamed vegetables for a wholesome, balanced meal the whole family will love!
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Recipe Information
Ingredients
- 1 pound Lean ground chicken
- 1 tablespoon Olive oil
- 3 unit Garlic cloves, minced
- 1 medium Onion, finely diced
- 28 ounces Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 2 teaspoons Dried Italian seasoning
- 0.5 teaspoons Red pepper flakes
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Part-skim ricotta cheese
- 1 cup Low-fat cottage cheese
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 9 sheets Whole-wheat lasagna noodles
- 2 cups Shredded part-skim mozzarella cheese
- 0.5 cups Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add minced garlic and diced onion, cooking until softened, about 3-4 minutes.
Add the ground chicken to the skillet and cook until no longer pink, breaking it apart as it cooks, about 6-8 minutes.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer the sauce on low heat for 10 minutes, stirring occasionally.
While the sauce simmers, cook the lasagna noodles according to package instructions. Drain and set them aside.
In a medium bowl, mix the ricotta cheese, cottage cheese, egg, and fresh parsley until well combined.
Lightly grease a 9x13-inch baking dish with cooking spray.
Spread a thin layer of the chicken tomato sauce on the bottom of the dish.
Place 3 lasagna noodles over the sauce, slightly overlapping if necessary.
Spread one-third of the ricotta mixture over the noodles, followed by one-third of the mozzarella cheese and one-third of the chicken sauce.
Repeat the layering process two more times, ending with a layer of chicken sauce on top.
Sprinkle the grated Parmesan cheese evenly over the top.
Cover the dish with aluminum foil, ensuring it is tightly sealed, and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese on top is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 6184 mg | 269% | |
| Total Carbohydrate | 441.0 g | 160% | |
| Dietary Fiber | 72.2 g | 258% | |
| Total Sugars | 80.1 g | ||
| Protein | 296.2 g | 592% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3349 mg | 258% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 5179 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
