Best 6 Easy Low Fat Chicken Lasagna Recipes

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Indulge in a culinary journey with our delectable low-fat chicken lasagna, a symphony of flavors that caters to your health-conscious palate. This carefully crafted dish combines tender chicken, layers of light ricotta cheese, and whole-wheat lasagna sheets, all enveloped in a luscious tomato sauce bursting with Italian herbs. Each bite offers a harmonious blend of textures, tantalizing your taste buds while keeping you satisfied without sacrificing flavor. Our recipe collection includes an array of lasagna variations, such as the vegetarian lasagna, a meatless marvel packed with roasted vegetables and spinach, and the classic lasagna, a traditional Italian favorite brimming with rich beef and pork ragu. Whether you prefer a lighter option or a hearty indulgence, we've got you covered. Let's embark on this culinary adventure together and create a lasagna that will leave you and your loved ones craving for more.

Here are our top 6 tried and tested recipes!

EASY CHICKEN LASAGNA



Easy Chicken Lasagna image

This scrumptious easy chicken lasagna makes a simple-to-make dinner because it uses no-boil noodles and rotisserie chicken. Cooking is creative. Have fun adapting this recipe by adding different vegetables like spinach. Recipes with rotisserie chicken simplify cooking.

Provided by theadmin

Yield 10 servings

Number Of Ingredients 5

2 (25-ounce) jars marinara sauce (heart healthy marinara sauce)
1 (8-ounce) package no-boil lasagna noodles (divided)
1 (15-ounce) container low-fat ricotta cheese
2 1/4 cups shredded part-skim mozzarella cheese (divided)
1 pieces rotisserie chicken (skin removed, cut into (about 3 cups))

Steps:

  • Preheat oven 375˚F. Coat 13x9x2-inch pan with nonstick cooking spray.
  • Spread about 1 cup marinara sauce on bottom of pan. Top with one-third noodles, all the ricotta cheese, 1 cup mozzarella, half the chicken and 1 cup sauce. Repeat layering. Start with one-third noodles, remaining chicken, and 1 cup mozzarella. Top with remaining noodles and sauce.
  • Bake, covered with foil for 1 hour. Uncover. Top with remaining 1/4 cup cheese and continue to cook 5 minutes or until cheese is melted.

CREAMY CHICKEN LASAGNA



Creamy Chicken Lasagna image

Craving comfort food? Try this creamy lasagna with layers of tasty chicken and four cheeses.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 8

Number Of Ingredients 13

12 uncooked lasagna noodles (12 oz)
1 tablespoon butter or margarine
3/4 cup chopped green bell pepper
3/4 cup chopped onions (1 1/2 medium)
1/3 cup milk
2 cans (10 3/4 oz each) condensed cream of chicken soup
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 container (12 oz) small-curd cottage cheese
3 cups diced cooked chicken
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
  • Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
  • Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
  • Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 520, Carbohydrate 36 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 40 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 4 g, TransFat 1/2 g

SKINNY LASAGNA



Skinny Lasagna image

38% fewer calories • 52% less fat • 55% less sat fat than the original recipe. Check out this healthified spin on a classic Italian favorite - it lost the fat but not the flavor!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 12

Number Of Ingredients 10

9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef
2 cloves garlic, finely chopped
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
1/8 teaspoon ground red pepper (cayenne)
1 1/2 teaspoons dried basil leaves
1 egg
1 container (15 oz) reduced-fat ricotta cheese
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/3 cup shredded Parmesan cheese

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
  • Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
  • Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
  • Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 2 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g

CHICKEN LASAGNA (LOWER FAT/LOWER CALORIE)



Chicken Lasagna (Lower Fat/Lower Calorie) image

Make and share this Chicken Lasagna (Lower Fat/Lower Calorie) recipe from Food.com.

Provided by wife2abadge

Categories     Chicken Breast

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

9 lasagna noodles, cooked and drained
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 lb fresh mushrooms, sliced
1 (10 3/4 ounce) can condensed fat-free cream of chicken soup
1/2 cup skim milk
4 cups cooked chicken breasts, diced
2 cups low-fat cheddar cheese, shredded
1 1/2 cups low fat cottage cheese
1/2 cup parmesan cheese, shredded

Steps:

  • Spray a frying pan with nonstick spray and saute the onions, green pepper, and mushrooms until tender.
  • Add the soup, milk, and chicken breast.
  • In a 9x13 pan that has been sprayed with nonstick spray, layer:.
  • 3 noodles.
  • cottage cheese.
  • 3 noodles.
  • 1/2 of the chicken sauce.
  • chedder cheese.
  • second 1/2 of the chicken sauce.
  • parmesan cheese.
  • Bake at 350 degrees for 45 minutes. Remove from oven and let sit for 10 minutes before cutting.

Nutrition Facts : Calories 243.8, Fat 7, SaturatedFat 3, Cholesterol 49.3, Sodium 335, Carbohydrate 16.5, Fiber 0.9, Sugar 1.3, Protein 27.3

EASY, LOW-FAT CHICKEN LASAGNA



Easy, Low-fat Chicken Lasagna image

This recipe derived from the need to use leftover grilled chicken when I was really in the mood for lasagna! The grill flavor really lent it a good flavor- so I suggest using leftover grilled or rotisserie chicken for this.

Provided by crispychick

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 boneless skinless chicken breast halves, cooked and diced
2 cups shredded part-skim mozzarella cheese
8 tablespoons freshly grated parmesan cheese
1 (24 ounce) container fat-free cottage cheese
1 small yellow onion, diced
1 tablespoon olive oil
12 lasagna noodles
1 yellow bell pepper, diced
8 basil leaves, julienned
1/2 cup fresh parsley, chopped
1 (24 ounce) jar spaghetti sauce (I like Newman's Own)
1 tablespoon coarse garlic salt
1 teaspoon cayenne pepper

Steps:

  • Preheat oven to 375 degrees.
  • In 1 T olive oil saute the onion and bell pepper until translucent.
  • Add chicken and set aside.
  • Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
  • Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
  • Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
  • Repeat this process until finished.
  • Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.

WHITE CHEESE CHICKEN LASAGNA



White Cheese Chicken Lasagna image

A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.

Provided by Lisa Humpf

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 12

Number Of Ingredients 18

9 lasagna noodles
½ cup butter
1 onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
  • Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
  • Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
  • Bake 35 to 40 minutes in the preheated oven.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g

Tips:

  • Use a non-stick lasagna pan: This will help prevent the lasagna from sticking and make it easier to remove from the pan once it's cooked.
  • Don't overcook the chicken: Boil or pan-fry the chicken breasts over medium heat until they are cooked through but still tender. Overcooking will make the chicken dry and tough.
  • Use low-fat ingredients: This recipe uses lean ground chicken, fat-free ricotta cheese, and low-fat mozzarella cheese to keep the lasagna low in fat and calories.
  • Make the lasagna ahead of time: This lasagna can be made up to 24 hours in advance. Simply assemble the lasagna and refrigerate it overnight. Then, bake it according to the recipe instructions when you're ready to serve.
  • Serve the lasagna with a side salad or roasted vegetables: This will help to round out the meal and make it more nutritious.
  • Conclusion:

    This low-fat chicken lasagna is a delicious and healthy way to enjoy this classic Italian dish. It's perfect for a weeknight meal or a special occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your home.

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