Chicken Parm Lasagna

Ingredients

• 12 lightly breaded frozen chicken breasts (e.g. Just Bare)
• 1360g (2 jars) Carbone vodka sauce
• 900g (32 oz) 2% cottage cheese
• 400g (14 oz) reduced-fat mozzarella, shredded
• 100g (3.5 oz) parmigiano reggiano, grated
• 420g (15 oz) no-boil lasagna sheets

Instructions

1. Cook the breaded chicken according to the package directions, then chop it into bite-size pieces.
2. Preheat the oven to 375F.
3. Blend the cottage cheese until completely smooth, then stir it into the vodka sauce.
4. Spread a thin layer of sauce over the bottom of a 15x11x3-inch roasting pan.
5. Add a layer of lasagna sheets, then sauce, chicken, mozzarella and parmigiano.
6. Repeat the layers until everything is used, finishing with sauce, mozzarella and parmigiano on top.
7. Cover with foil and bake for about 45 minutes, until the noodles are tender.
8. Uncover and bake for another 15 minutes, until the cheese is browned and bubbling.
9. Let rest for 15 minutes before cutting into 10 slices.

Notes

• The source lists only ingredients. The layering, oven temperature and bake times are inferred from a standard no-boil lasagna, so check that the noodles are tender before uncovering.
• Carbone vodka sauce is an “add cream” sauce, which keeps it low in calories. The blended cottage cheese stands in for the cream. Other low-calorie red sauces work too.
• Shredded rotisserie chicken or homemade grilled chicken can replace the breaded chicken.