Chicken Lasagna

4.6 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 210.2
  • Total Fat: 4.5 g
  • Cholesterol: 54.6 mg
  • Sodium: 531.6 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 5.0 g
  • Protein: 16.6 g

View full nutritional breakdown of Chicken Lasagna calories by ingredient
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Number of Servings: 12


    3 -4 Chicken Breast, boiled & shredded
    8oz. cottage cheese, low-fat
    8oz. Ricotta Cheese, low-fat
    8oz. Parmesan Cheese, low-fat
    2 eggs, beaten
    13.25oz. Healthy Harvest Whole Wheat Lasagna nooldes, cook as til done
    1-2 26oz. cans Hunt's Spaghetti sauce


boil chicken, cool and shred.
boil noodles as directed to on box.
mix all 3 cheeses and 2 eggs, set in friedge to keep cold.

put 1layer of sauce on the bottom of the baking, add 1 layer of noodles, chicken, and cheese mixture. Repeat until the noodles, chicken and cheese mixture is gone. pour remaining sauce over the top of the lasagna. Cover with foil, bake at 350* for 55 minutes. Add 1 cup of Mozzarella cheese on top, keep uncovered and bake an additional 5-10 minutes or until the cheese is bubbly. Cool 5 minutes, cut and serve. Add a salad for an ever healthier meal.

Number of Servings: 12

Recipe submitted by SparkPeople user MISSYLYNMAY74.

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Member Ratings For This Recipe

  • In my chicken layer, I add 1/2 cup each of onions, mushrooms, zuchinni and yellow squash.
    The cheese layer, I top with fresh spinach.
    Delicious and full of veggies!
    - 4/28/14

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  • Incredible!
    I have mixed amd matched different noodles and sauces with this, just always keeping an eye out for calories and nutrients and it always turned out great. It even worked with self cooking noodles :) - 12/21/13

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  • Incredible!
    we added a finely chopped vidalia onion & 2 small cans of mushrooms to our sauce. We substituted Barilla Whole Grain Penne to make it a bit easier for the kids to eat without having to cut up. We had fun making this, and it was great tasting! - 7/30/08

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  • Very Good
    Very tasty - 1/14/08

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