🔹 Serves 8
📝 Ingredients
🍗 Protein Filling
1 lb (450g) lean ground chicken (or 93% lean turkey)
1 tsp olive oil
3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
🧀 High-Protein Alfredo Layer
1 cup (240g) low-fat cottage cheese (blend smooth)
1 cup (240g) plain nonfat Greek yogurt
½ cup light cream cheese, softened
¾ cup grated Parmesan
½–1 cup milk (adjust for sauce thickness)
½ tsp garlic powder
Pinch nutmeg (optional but authentic flavor)
🥬 Extras
9 oven-ready lasagna noodles (or high-protein noodles)
1½ cups part-skim shredded mozzarella
1–2 cups fresh spinach (optional but great for volume + nutrients)
👩🍳 Instructions
1️⃣ Cook the Protein
Heat oil in skillet.
Cook ground chicken with garlic and seasonings until browned and fully cooked.
Set aside.
2️⃣ Make the High-Protein Alfredo
In a blender, combine:
Cottage cheese
Greek yogurt
Cream cheese
Parmesan
Garlic powder
½ cup milk
Blend until smooth and creamy.
Add more milk if needed to reach Alfredo sauce consistency.
3️⃣ Assemble
Preheat oven to 375°F (190°C).
In a 9×13 baking dish:
Thin layer of Alfredo sauce
3 noodles
⅓ chicken
Spinach
Sauce
Mozzarella
Repeat layers 3 times.
Finish with mozzarella + sprinkle of Parmesan.
4️⃣ Bake
Cover with foil and bake 25 minutes.
Remove foil and bake another 10–15 minutes until bubbly and lightly golden.
Rest 10 minutes before slicing.
💪 Macros (Approx. per slice – 1/8)
Calories: ~380
Protein: 38–42g
Carbs: 28g
Fat: 14g
