Best Chicken Lasagna Lower Fatlower Calorie Recipes

Easy, Low-fat Chicken Lasagna image

Provided by crispychick

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 boneless skinless chicken breast halves, cooked and diced
2 cups shredded part-skim mozzarella cheese
8 tablespoons freshly grated parmesan cheese
1 (24 ounce) container fat-free cottage cheese
1 small yellow onion, diced
1 tablespoon olive oil
12 lasagna noodles
1 yellow bell pepper, diced
8 basil leaves, julienned
1/2 cup fresh parsley, chopped
1 (24 ounce) jar spaghetti sauce (I like Newman's Own)
1 tablespoon coarse garlic salt
1 teaspoon cayenne pepper

Steps:

Preheat oven to 375 degrees.
In 1 T olive oil saute the onion and bell pepper until translucent.
Add chicken and set aside.
Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
Repeat this process until finished.
Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.

Lighter White Sauce Chicken Lasagna image

Provided by Haversac

Categories Chicken

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 17

9 no-boil lasagna noodles
2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
1/2 cup fat free sour cream
8 ounces sliced fresh mushrooms
9 ounces fresh spinach
1 tablespoon butter
1 onion, chopped
2 -3 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
2 cups cubed cooked chicken
2 cups shredded reduced-fat mozzarella cheese, divided
1 cup shredded reduced-fat parmesan cheese (reserve 1/4 cup for sprinkling over the top once lasagna is assembled)

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
In a 9x13 inch casserole dish start layering as follows: place 3 lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, 1/2 of the mushrooms, and 1/2 of the spinach. Sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the top.
Create another layer by repeating above step.
Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C).
Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
Sprinkle parsley over dish before serving.
(Can cut recipe in half and use a 8x8 pan as well. Freezes nicely!).