white cheese chicken lasagna

April 15th, 2014 by

White Cheese Chicken Lasagna
(for one single-serving)

Ingredients:
whole wheat lasagna noodles (to fit your carb amount)
1/2 tsp. Italian seasoning
1/4 cup chopped onion
salt & pepper to taste
1/4 cup frozen chopped spinach, thawed and squeezed dry
85g chicken breast, cooked and chopped (adjust amount to fit your plan)
40g Low-Fat Cottage cheese (I subbed in 40g for 20g of my chicken)

Cook noodles according to package instructions, drain and rinse. Mix remaining ingredients together and season to taste. Place 1/2 of the chicken mixture in a small glass baking dish sprayed very lightly with olive oil. Place pasta on top, and then the remainder of the chicken mixture.

If your plan allows for fat at this meal, sprinkle with grated parmesan or mozerrella in the amount your plan allows.

Bake, covered for 45 minutes at 375 degrees. Then remove foil and allow to cook for 5-10 more minutes, till cheese is bubbly, if using cheese.

OPTIONAL: You can used zucchini squash instead of noodles. Thinly slice zucchini lengthwise, and layer the slices in between the chicken mixture. This allows the recipe to only contain protein, fat (if using cheese), and veggies.

My lunch did not allow any fat, so I made mine without cheese, but I thought the zuccnini method would work very well on my workout day last meal with the squash and cheese.