High Protein Dinner: Chicken Alfredo Lasagna
A lightened-up, protein-rich Chicken Alfredo Lasagna layered with creamy sauce, shredded chicken, and cottage cheese. Lower in fat, high in flavor, and perfect for meal prep or comfort food cravings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
Scale
9 lasagna noodles (whole wheat, regular, or gluten-free)
1 lb cooked, shredded chicken breast
1.5 cups low-fat cottage cheese or Greek yogurt
1 egg (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup grated Parmesan
1.5 cups light Alfredo sauce (homemade or store-bought)
1.5 cups part-skim shredded mozzarella
1–2 cups baby spinach (optional)
Salt and pepper, to taste
Chopped parsley or basil, for garnish
Instructions
- Preheat oven to 375°F. Cook noodles if needed.
- Mix cottage cheese, egg, seasonings, and Parmesan in a bowl.
- In baking dish, layer: sauce, noodles, half cheese mix, half chicken, spinach, sauce, and mozzarella. Repeat.
- Top with last noodles, remaining sauce, mozzarella, and extra Parmesan.
- Cover and bake 25 min. Uncover and bake 10–15 more until golden.
- Let rest 10 minutes before slicing. Garnish and serve.
Notes
Use Greek yogurt for more protein.
Oven-ready noodles save time.
Great for freezing and reheating.