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Chicken Lasagna with White Sauce

Chicken Lasagna with White Sauce

Calories 407 (30% from fat)
Fat 13.5 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Cholesterol 84 mg.
Sodium 805 mg.
Carb. 28 gram
Fiber 1 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 42 gram

Ingredients


To make this easier, I've grouped the ingredients as they will be used, so you don't have to jump back and forth figuring out how to divide them.

2 pounds boneless skinless chicken breast, chopped

1 Tbsp. Italian seasoning

1/2 tsp. black pepper

1/2 tsp. salt

1 tsp. garlic powder


2 cups (16 oz.) low-fat (1% milkfat) cottage cheese

1/2 cup evaporated fat-free milk
(You can use fat-free milk if you don't have evaporated milk.)

1 Tbsp. Italian seasoning

1/2 tsp. black pepper

1/2 tsp. garlic powder

4 tsp. parmesan cheese, grated


1 Tbsp. olive oil


1/2 cup flour

3/4 cup water


1 Tbsp. olive oil

1 1/2 cups onion, diced

4 tsp. garlic cloves, minced


7 lasagna sheets
(We used Ronzoni Flat Homemade Style sheets that are 7 inches long and 3 1/4 inches wide.)

2 cups (8 oz.) mozzarella cheese, shredded and divided


This lasagna uses an alfredo-type sauce to bring everything together. It has all the creamy richness of an indulgence in only 407 calories and 42 grams of protein per serving.

1. Chop up the chicken into bite-sized pieces. Then mix the next 4 ingredients, Italian seasoning, pepper, salt and garlic powder, in a small bowl. Put the seasonings over the chicken and mix it together. Set the chicken aside.

2. In a blender, add the cottage cheese, evaporated milk, Italian seasoning, pepper, garlic powder and parmesan cheese. Mix together until thoroughly blended and creamy.

3. Whisk together the flour and water in a small bowl and set aside.

4. Heat a non-stick pan over high heat. Once it's hot, add one tablespoon of olive oil, then the chicken. Cook the chicken until it starts to brown, then remove the chicken from the heat and set aside.

Cooking the Chicken

5. Wipe down the non-stick pan and return it to the heat; reduce heat to medium-high. Then add the second tablespoon of olive oil to the pan, the onion and the garlic.

6. Saute the onion and garlic for about 5 minutes until they start to brown.

7. Now reduce the heat to LOW.

8. Pour in the cottage cheese mixture and the flour and water mixture. Stir everything together until it starts to thicken, about 1-2 minutes. Remove from the heat.

Stir together the cooked onions with the cottage cheese and the flour and water mixture.

9. Preheat over to 355 degrees Fahrenheit.

10. Use a 9x13 baking dish and cover the bottom with one-third of the white sauce.

Cover the bottom of the pan with the sauce.

11. Cover the sauce with 3 1/2 of the lasagna sheets.

Cover the sauce with 3 1/2 of the lasagna sheets.

12. Cover the sheets with half of the white sauce remaining.

Cover the sheets with half of the white sauce remaining.

13. Then put half the chicken on top of the white sauce.

14. Sprinkle 1 cup of the shredded cheese over the chicken.

Then put half the chicken on top of the white sauce. Put half the chicken on top of that.

15. Cover the chicken with 3 1/2 of the lasagna sheets.

Cover the chicken with 3 1/2 of the lasagna sheets.

16. Cover the sheets with all the white sauce remaining.

Cover the sheets with all the white sauce remaining.

17. Then put the remaining chicken on top of the white sauce.

Then put the remaining chicken on top of the white sauce.

18. Sprinkle the remaining 1 cup of shredded cheese over the chicken.

Sprinkle the remaining 1 cup of shredded cheese over the chicken.

19. COVER the casserole dish with a baking sheet or aluminum foil. Bake at 355 degrees Fahrenheit for 25 minutes.

20. Remove the aluminum foil or baking sheet and continue baking for another 5-10 minutes until the chicken and cheese are browned. You might need to turn the oven to broil for 1-2 minutes to finish it off.

The finished chicken lasagna.

21. Sprinkle parsley over the top, then let sit for 5 minutes before you cut and serve.

Sprinkle parsley over the top, then let sit for 5 minutes before you cut and serve.

Yield: 8 Servings


Chicken Lasagna with White Sauce

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave on high for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.




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