Serves 4
Directions
- 1Grab your diced chicken breast, add the seasonings listed on screen, mix it and set it aside.
- 2In a blender cup, add low fat cottage cheese, the same seasonings, parmesan cheese, fat free milk and blend until smooth, then set it aside.
- 3Cook your chicken on medium heat for 5 minutes or until 80% cooked, then set it aside.
- 4Add diced onion and garlic to the same pan.
- 5Once the onion and garlic has some color, turn it down to low heat, add the sauce and mix well to combine.
- 6Spread a bit of the sauce in a baking dish with half of the chicken.
- 7Add three instant lasagna sheets.
- 8Add more sauce, the other half of the chicken, and grated low fat cheese.
- 9Add another layer of lasagna sheets, the last bit of the sauce and more grated cheese.
- 10Bake it in the oven with a cover, then take off the cover and bake it one more time until golden brown and cheesy.
- 11Equally cut into four servings and enjoy.
Ingredients
- 680 g Diced Chicken Breast
- 1 Tsp Salt
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Smoked Paprika
- 450 g Low Fat Cottage Cheese
- 0.5 Tsp Salt
- 0.5 Tsp Onion Powder
- 0.5 Tsp Garlic Powder
- 0.5 Tsp Smoked Paprika
- 25 g Parmesan Cheese
- 150 ml Fat Free Milk
- 0.5 Diced Onion
- 4 Diced Garlic Cloves
- 3 Instant Lasagna Sheets
- 70 g Low Fat Cheese
- 3 Instant Lasagna Sheets
- 110 g Low Fat Cheese
Equipment
baking dish
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