Before I decided to try giving up gluten, I was craving lasagna in the worst way. Normally, I buy a big pan from Costco, but Bruce doesn’t love the leftovers, and I don’t need/want four pounds of leftover lasagna! So I decided to make homemade lasagna (which I used to make all the time), but opted to use chicken instead of beef. I had some leftover cottage cheese to use up too – every time I make lasagna it turns out different. Sometimes beef; sometimes chicken. Sometimes cottage cheese, sometimes ricotta, sometimes just mozzarella & cheddar.
This recipe is based on the handwritten lasagna recipe I got from my mom – I have no clue where she got it from. 🙂
10 whole wheat lasagna noodles
16 oz raw chicken breast
2 tsp olive oil
1.5 cups cottage cheese
12 oz reduced fat cheese, grated (cheddar, mozzarella, marble – your choice)
8 cups Basic Chunky Pasta Sauce
Cook the lasagna noodles according to package directions, and prepare the pasta sauce. Dice the chicken into bite sized pieces (1/2″ cubes or so), and pan fry in the olive oil. Spray a large deep casserole dish (or a few loaf pans) with non-stick spray. Spread a layer of the sauce on the bottom of the pan.
Next, sprinkle 1/2 of the cooked chicken pieces over the tomato sauce, and sprinkle about 1/4 of the grated cheese over the chicken.
Layer the noodles over the cheese and chicken.
Cover the noodles with more sauce, and spread the cottage cheese over the sauce.
Add more sauce, the rest of the chicken, and another 1/4 of the grated cheese, then the second layer of noodles. Finally, top with one last layer of sauce and the rest of the grated cheese.
Cover the pan with greased aluminum foil, and bake at 375F for about an hour. Let sit for 10 minutes before serving.
This chicken version was not quite as satisfying as the beef version I usually make, but it was still really good!
The nutritional breakdown works out like this (based on 15 servings):
Protein: 19 grams
Carbs: 17 grams
Fats: 7 grams
I did not do a specific cost calculation, but a rough estimate breaks out like this:
Cottage Cheese: $3.00
Olive Oil: $.10
Per serving: $1.17
Super tasty, and not a budget buster either!