Best 8 Easy Low Fat Chicken Lasagna Recipes

EASY CHICKEN LASAGNA

Steps:

• Preheat oven 375˚F. Coat 13x9x2-inch pan with nonstick cooking spray.
• Spread about 1 cup marinara sauce on bottom of pan. Top with one-third noodles, all the ricotta cheese, 1 cup mozzarella, half the chicken and 1 cup sauce. Repeat layering. Start with one-third noodles, remaining chicken, and 1 cup mozzarella. Top with remaining noodles and sauce.
• Bake, covered with foil for 1 hour. Uncover. Top with remaining 1/4 cup cheese and continue to cook 5 minutes or until cheese is melted.

CHICKEN LASAGNA (LOWER FAT/LOWER CALORIE)

Steps:

• Spray a frying pan with nonstick spray and saute the onions, green pepper, and mushrooms until tender.
• Add the soup, milk, and chicken breast.
• In a 9x13 pan that has been sprayed with nonstick spray, layer:.
• 3 noodles.
• cottage cheese.
• 3 noodles.
• 1/2 of the chicken sauce.
• chedder cheese.
• second 1/2 of the chicken sauce.
• parmesan cheese.
• Bake at 350 degrees for 45 minutes. Remove from oven and let sit for 10 minutes before cutting.

EASY, LOW-FAT CHICKEN LASAGNA

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.

CREAMY CHICKEN LASAGNA RECIPE

Steps:

• Bring large pot of slightly salted water to boil. Cook noodles 8-10 minutes. Drain, rinse with cold water and set aside.
• Shred or cube cooked chicken.
• Preheat oven to 350 degrees. Dissolve boullion cube in hot water.
• In large bowl, mix chicken with bullion, cream cheese, and 1 cup of mozzarella cheese (sometimes I also add a dash of garlic salt and Italian seasoning just to give it at little more flavor).
• Spread 1/3 of spaghetti sauce in the bottom of a 9x13" dish. Cover with half of chicken mixture (drop by using 2 spoons) and top with 3 noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese and then top with some fresh Parmesan cheese.
• Bake for 35-40 minutes in preheated oven.

HEALTHIER WORLD'S BEST LASAGNA

Steps:

• Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking.
• Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.

CHICKEN LASAGNE

Steps:

• Cook the lasagne in boiling salted water until tender. (A little oil added to the water will prevent the sheets of pasta from sticking together.)
• Meanwhile, heat the oil in a saucepan and fry the onion until softened.
• Add the mushrooms and fry for a further 3 minutes.
• Stir in the spices, bay leaves, salt and pepper, then mix in the chicken (shredded or chopped).
• Dissolve the cornflour in the milk and add to the pan. Cook, stirring, until thickened.
• Drain the lasagne and spread out on paper towels
• Make alternate layers of lasagne and the chicken mixture in a baking dish.
• Combine the yogurt and cheese and spread over the top.
• Bake in a preheated moderately hot oven 200C (400F) Gas mark 6 for 30 minutes or until the top is golden brown.

SKINNY LASAGNA

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
• Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
• Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
• Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

CREAMY CHICKEN LASAGNA

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
• Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
• Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.