Serves 4
Directions
- 1Add salt, onion powder, garlic powder, and smoked paprika to the diced chicken breast.
- 2Mix the ingredients and set aside.
- 3In a blender cup, add low fat cottage cheese, salt, onion powder, garlic powder, smoked paprika, parmesan cheese, and fat free milk.
- 4Blend until smooth, then set aside.
- 5Cook the chicken on medium heat for 5 minutes or until 80% cooked, then set aside.
- 6Add diced onion and garlic to the same pan.
- 7Turn it down to low heat, add the sauce and mix well to combine.
- 8Spread a thin layer of sauce in a baking dish.
- 9Add half of the chicken.
- 10Add 3 instant lasagna sheets.
- 11Spread a thin layer of sauce.
- 12Add the other half of the chicken.
- 13Add grated low fat cheese.
- 14Add another layer of lasagna sheets.
- 15Spread the rest of the sauce.
- 16Add more grated cheese.
- 17Bake in the oven with a cover at 180C/375F for 25-30 minutes.
- 18Remove the lid and bake again for 10 minutes.
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 dishoven
Tips
- If using regular lasagna sheets, boil them before using.
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