If your family loves a cozy, cheesy pasta night but you still want to stay on track with your goals, this Chicken Alfredo Lasagna is the best of both worlds. It has all the creamy, comforting flavors you expect from a classic Alfredo dish, but with a lighter, protein-packed twist. The cottage cheese–based Alfredo sauce blends up silky smooth (trust me, no one will guess), and when layered with tender noodles, seasoned chicken, and melty mozzarella, it becomes the kind of dinner everyone goes back for.
With 36 grams of protein per serving, this lasagna fits beautifully into a macro-friendly lifestyle without feeling like “diet food.” It’s satisfying, balanced, and family-approved – which, let’s be honest, is the real win. Whether you’re meal prepping for the week, feeding hungry kids, or just craving a comforting dinner that supports your strength training goals, this recipe makes it easy to enjoy pasta night and feel good about it.
This recipe has been a big hit among the women in the Simply Strong App! I hope you love it as much as we do.
High-Protein Chicken Alfredo Lasagna
Equipment
- 1 Large Pot
- 1 Blender
- 1 Small saucepan
- 1 9×9-inch casserole dish
- Measuring cups and spoons
- 1 Spatula or spoon
Ingredients
Alfredo sauce:
- 1/2 cup Cottage cheese
- 1 cup 2% milk
- 1/4 cup Grated parmesan cheese
- 1 tbsp Cornstarch
- 1 tbsp Italian seasoning
- Salt & pepper, to taste
Lasagna:
- 8 oz. Lasagna noodles
- 1 tsp. Salt
- 1 tbsp. Olive oil
- 1/4 cup White onion, diced
- 1 tbsp. Minced garlic
- 1 1/2 cups Shredded or diced cooked chicken
- 1 cup Shredded, reduced-fat mozzarella cheese
Instructions
- Fill a large pot with water, add salt, and bring it to a boil.
- Once boiling, add the lasagna noodles and stir occasionally to prevent sticking.
- Cook the noodles until they are slightly firmer than al dente, then drain the water. Drizzle the noodles with olive oil, lay them out flat, and set them aside.
- Heat a large skillet over medium-high heat and add olive oil.
- When the oil is hot and fragrant, add the onions and 1/2 teaspoon of salt. Sauté until the onions are translucent, about 3-4 minutes.
- Add the garlic and cook for another 1-2 minutes. Remove from heat and set aside.
- Preheat the oven to 375ºF. Generously spray a 9×9-inch casserole dish with non-stick cooking spray.
- Prepare the Alfredo sauce by combining all the ingredients into a blender and blend until smooth.
- Pour the sauce in a small saucepan and cook over medium heat until heated through and smooth. Add additional seasonings to taste.
- Allow the sauce to cook on low heat for about 5 minutes to thicken, stirring occasionally. Remove from heat.
- To assemble the lasagna, start by spreading 1/3 cup of Alfredo sauce on the bottom of the casserole dish.
- Add a layer of noodles on top of the sauce.
- Spread another 1/3 cup of Alfredo sauce and 1/3 cup of the chicken mixture evenly over the noodles.
- Sprinkle 1/3 cup of shredded cheese on top of the sauce and chicken.
- Continue layering with noodles, Alfredo sauce, chicken, and cheese until all the ingredients are used, ending with a layer of Alfredo sauce and chicken.
- Place the lasagna in the oven and bake for 25 minutes, covered.
- Take the lasagna out of the oven and uncover. Return the lasagna to the oven and bake for an additional 5-10 minutes, or until the cheese is golden brown.
- Remove from the oven and enjoy.
