No-Pasta Chicken Lasagna

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 455.5
  • Total Fat: 19.5 g
  • Cholesterol: 121.6 mg
  • Sodium: 400.2 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 45.1 g

View full nutritional breakdown of No-Pasta Chicken Lasagna calories by ingredient
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Only 14.7 net carbs per serving.

Only 14.7 net carbs per serving.

Number of Servings: 4


    The tomato filling:

    2 boneless, skinless chicken breasts, cut into chunks
    1/2 large white onion, finely chopped
    1 tbsp butter
    3 cloves garlic, minced
    1 birdís eye chili, finely chopped
    2 beefsteak tomatoes, chopped
    2 tbsps tomato paste
    1 green bell pepper, chopped
    6 mushrooms, chopped
    1 tsp oregano
    1 tsp basil
    1 tsp parley (or a handful chopped finely)

    White sauce: (NB: if pressed for time, you can skip this step and use ricotta in place of the white sauce)

    1 tbsp butter
    1 tbsp cornstarch
    400ml milk
    1 cup grated cheddar
    2 bay leaves


    4 collard greens leaves


Tomato filling:

Heat the butter in a large saucepan over a medium heat. Add the onion, chili, garlic and herbs. Fry gently for a few minutes.
Add the chicken pieces and turn up the heat to brown them. When slightly browned, turn the heat back down and add the tomato, tomato paste, green pepper and mushrooms.
Simmer for 30 minutes. While itís cooking, make the white sauce.


White sauce: (NB: if pressed for time, you can skip this step and use ricotta in place of the white sauce)

Making white sauce is tricky. The idea is to get it to a thick paste consistency Ė you need to whisk it constantly to ensure it doesnít turn lumpy.
Melt the butter in a pan over a medium heat. Stir in the flour (this is where youíre whisking skills are tested) and, while continuing to whisk, gradually pour in the milk. Add the bay leaves.
It should stay at a thick consistency but, if it doesnít, add a touch more cornstarch til it does.
When itís at a thickness you like, fish out the bay leaves and stir in the cheese ítil it melts.



4 collard greens leaves

You need to blanch your collard greens before you start. Do this by dipping them in boiling water for a few minutes until they turn dark green. Take them out of the water, shake off the excess and set aside.
Strain the tomato sauce (reserve the liquid, itís great for soups etc) and put it in a shallow layer in an 8x8in casserole dish.
Place 2 collard greens on top so it is covered. Repeat the process to create a second layer.
Pour the white sauce over the top of the final collard greens layer.
Bake at 400 for 30 mins.

Serving Size: 4 good-sized servings

Number of Servings: 4

Recipe submitted by SparkPeople user NEWJOHN4NEWYEAR.

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