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High-Protein Chicken Alfredo Lasagna

A family-friendly twist on a classic, this protein-packed Chicken Alfredo Lasagna delivers rich flavor with balanced macros.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Servings 4
Calories 488 kcal

Equipment

  • 1 Large Pot
  • 1 Large Skillet
  • 1 Blender
  • 1 Small saucepan
  • 1 9x9-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 9x9-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.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
This lasagna can be assembled and frozen before baking. Thaw overnight in the refrigerator before baking, or bake from frozen, adding extra time as needed.

Nutrition

Calories: 488kcalCarbohydrates: 50gProtein: 36gFat: 17g
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