Chicken Parm Lasagna

Name: Chicken Parm Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10 servings
Ingredients: 12 lightly breaded frozen chicken breasts (I used Just Bare, but most stores will have a few options); 1360 g Carbone Vodka sauce (2 jars. I usually don’t give brand recommendations, but in this case it’s unique. The Carbone Vodka Sauce specifically is one of the lowest calorie red sauces you’ll find on shelf - while also being a really well flavored sauce in general. The reason it’s so low calorie is because they designed it to be an “Add cream” sauce - AKA, instead of adding the cream/fats themselves in production, they leave it out and you are meant to add in heavy cream when you prepare it yourself. This opens the door for substituting out the cream for lower cal, higher protein options (like here, where I used blended cottage cheese instead). You can sub it out for other low cal red sauces as well, but this one is uniquely flavorful for the calories. Not sponsored + I don’t do brand deals, just a unique find! If you can’t find a good breaded chicken option, you could also make this recipe using shredded rotisserie chicken or homemade grilled chicken!); 900 g 2% Cottage cheese (blended); 400 g reduced fat mozzarella; 100 g parmigiano reggiano (fresh); 420 g lasagna sheets; chives (for topping)

Potentially the most indulgent meal prep you’ll ever make - this is pure comfort food that packs 60g of Protein per slice.

1h 15min

10 servings

Medium

meal-prep comfort-food high-protein italian-american

Ingredients

12 lightly breaded frozen chicken breasts(I used Just Bare, but most stores will have a few options)
1360 g Carbone Vodka sauce(2 jars. I usually don’t give brand recommendations, but in this case it’s unique. The Carbone Vodka Sauce specifically is one of the lowest calorie red sauces you’ll find on shelf - while also being a really well flavored sauce in general. The reason it’s so low calorie is because they designed it to be an “Add cream” sauce - AKA, instead of adding the cream/fats themselves in production, they leave it out and you are meant to add in heavy cream when you prepare it yourself. This opens the door for substituting out the cream for lower cal, higher protein options (like here, where I used blended cottage cheese instead). You can sub it out for other low cal red sauces as well, but this one is uniquely flavorful for the calories. Not sponsored + I don’t do brand deals, just a unique find! If you can’t find a good breaded chicken option, you could also make this recipe using shredded rotisserie chicken or homemade grilled chicken!)
900 g 2% Cottage cheese(blended)
400 g reduced fat mozzarella
100 g parmigiano reggiano(fresh)
420 g lasagna sheets

For the garnish

chives(for topping)

Instructions

1
Step 1: Cook Chicken
Add 12 lightly breaded frozen chicken cutlets to a sheet pan. Pasta is in the oven to cook.
2
Step 2: Prepare Cottage Cheese Mixture
Add a low calorie marinara sauce, and then you're going to add some low-fat cottage cheese right to the sauce. Add that a blend.
3
Step 3: Chop Chicken
Your chicken cutlets should come out looking something like this. Chop them up into small bite-sized pieces.

Assembly

4
Step 4: Assemble Lasagna
Add some of your sauce, a layer of lasagna sheets, more sauce, your diced chicken, some mozzarella, fresh parmesan or reggiano, and then repeat that process four times.
5
Step 5: Bake Lasagna
Cover with foil. You're going to add that in the oven to cook based off the instructions shown on screen.
6
Step 6: Finish and Serve
When it's done, it should come out looking like this. Top off with some chives, slice into 10 pieces, store frozen, and enjoy.

Original source: vm.tiktok.com

Get the Cuisto App

Save this recipe and thousands more to your personal cookbook. Cook with built-in timers and step-by-step mode.

Instructions

Step 1: Cook Chicken

Step 2: Prepare Cottage Cheese Mixture

Step 3: Chop Chicken

Assembly

Step 4: Assemble Lasagna

Step 5: Bake Lasagna

Step 6: Finish and Serve

Get the Cuisto App