Imported from Instagram
Slow-Cooked Spicy Chicken Lasagna
A high-protein lasagna made with slow-cooked chicken, spicy marinara, red lentils, cottage cheese, and reduced-fat cheeses. It is assembled in a large roasting pan, baked until tender, broiled until browned and bubbly, and portioned for meal prep.
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Ingredients
- 680 g chicken breast (Diced)
- 680 g boneless skinless chicken thighs (Diced or cut into pieces suitable for shredding after cooking)
- 45 g tomato paste
- 30 g chicken bouillon
- 25 oz spicy marinara sauce (25 oz per jar)
- 2 tbsp red chili flakes
- 2 tbsp Italian seasoning
- 200 g red lentils
- 454 g chicken bone broth
- 900 g 2% cottage cheese (Two 16 oz tubs)
- 227 g reduced-fat mozzarella (For stirring into the sauce)
- 30 g Parmigiano Reggiano (For stirring into the sauce)
- chives (A handful, chopped)
- basil (A handful, chopped)
- salt (To taste)
- garlic powder (To taste)
- 425 g no-boil lasagna sheets (Montebello brand recommended because the sheet size fits the roaster pan perfectly)
- 227 g reduced-fat mozzarella (For topping)
- 40 g Parmigiano Reggiano (For topping)
Steps
- 1
Place the diced chicken breast, chicken thighs, tomato paste, chicken bouillon, spicy marinara sauce, red chili flakes, Italian seasoning, red lentils, and chicken bone broth in a slow cooker.
- 2
Cook the chicken mixture on high for 4–5 hours or on low for 6–7 hours.
- 3
Shred the chicken directly in the slow cooker using a spatula, or press the chicken against the sides of the cooker until shredded.
- 4
Add the cottage cheese, the 227 g portion of reduced-fat mozzarella, the 30 g portion of Parmigiano Reggiano, chopped chives, chopped basil, salt, and garlic powder directly to the sauce. Stir until combined.
- 5
Prepare a foil 15 × 11 × 3-inch roasting pan. Spread a thin layer of the chicken sauce over the bottom.
- 6
Add a layer of no-boil lasagna sheets over the sauce.
- 7
Spread another layer of sauce over the lasagna sheets.
- 8
Repeat the lasagna-sheet and sauce layers until there are 4 lasagna layers and 5 sauce layers, ending with a layer of sauce.
- 9
Top the lasagna with the remaining reduced-fat mozzarella and Parmigiano Reggiano.
- 10
Cover the roasting pan tightly with foil and place it on a sheet pan for stability.
- 11
Bake at 375°F for about 40 minutes.
- 12
Remove the foil and broil for 5–10 minutes, until the cheese is browned and bubbly.
- 13
Let the lasagna rest for at least 15–20 minutes before slicing.
- 14
Slice into 10 portions and serve, or store each slice individually for meal prep.
Notes
The recipe uses a foil 15 × 11 × 3-inch roasting pan, specifically the Handi-Foil Medium Rack Roaster Pan. The author states that each serving contains approximately 690 calories, 70 g protein, 64 g carbohydrates, and 19 g fat. Freeze slices individually for 3+ months; reheat frozen slices in the microwave for approximately 5–6 minutes. The source does not specify the microwave power or whether slices should be thawed first.
Nutrition per serving
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