There’s something about the smell of lasagna baking that settles the mind, even when you’re juggling too many things at once. Last week, I came home after an unexpectedly long day, craving something hearty but not heavy. I pulled together this high protein chicken lasagna, the one I usually reserve for weekends but decided to try on a Wednesday. As it baked, the kitchen filled with aromas of garlic, herbs, and melting cheese. I glanced at my phone mid-recipe, distracted by a text, and almost forgot to check the timer—luckily, the bubbling cheese caught my eye just in time. When I finally sat down to eat, the layers of tender chicken, spinach, and whole wheat noodles felt like a quiet victory amid the chaos outside my kitchen. That mix of comfort and nutrition kept me fueled for the rest of the week, and honestly, I haven’t looked back.
Why You’ll Love It
- Loaded with lean protein and fresh spinach, it’s a satisfying meal that doesn’t leave you sluggish.
- Whole wheat noodles add a subtle nuttiness and extra fiber, making it a bit heartier than your usual lasagna.
- The creamy blend of cottage and ricotta cheeses keeps every bite smooth without feeling too rich.
- It’s simple—and that’s kind of the point. No crazy ingredients, just familiar flavors done well.
- Feeds a crowd easily, but leftovers reheat beautifully for quick lunches or dinners.
Even if you’re not usually a fan of cottage cheese in your lasagna, give this version a shot. The texture blends in so well, it almost sneaks up on you.
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High Protein Chicken Lasagna
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Description
A delicious and nutritious high protein chicken lasagna made with lean ground chicken, cottage cheese, spinach, and whole wheat noodles for a satisfying and healthy meal.
Ingredients
12 whole wheat lasagna noodles
1 pound lean ground chicken
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
24 ounces marinara sauce
1 cup low-fat cottage cheese
1 cup part-skim ricotta cheese
1 large egg
2 cups fresh spinach, chopped
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cook the whole wheat lasagna noodles according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground chicken to the skillet, breaking it up with a spoon. Cook until no longer pink, about 6-8 minutes.
Stir in the marinara sauce, dried Italian seasoning, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
In a medium bowl, combine cottage cheese, ricotta cheese, egg, and chopped spinach. Mix well.
Spread a thin layer of the chicken marinara sauce on the bottom of a 9×13 inch baking dish.
Place 4 cooked lasagna noodles over the sauce layer.
Spread one-third of the cheese and spinach mixture evenly over the noodles.
Add one-third of the chicken marinara sauce over the cheese layer.
Sprinkle one-third of the shredded mozzarella cheese on top.
Repeat the layering process two more times, ending with mozzarella cheese on top.
Sprinkle grated Parmesan cheese evenly over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Kitchen Notes
This dish bakes up nicely in any standard oven-safe dish; no need for fancy equipment. I like to serve it alongside a crisp green salad or some roasted veggies to balance the richness. You could swap out the spinach for kale or even add mushrooms if you want to experiment, though I haven’t tried those swaps extensively. Sometimes I toss in a pinch of red pepper flakes for a little heat, but only if I’m in the mood. If you want to make it vegetarian, replacing the chicken with lentils or a plant-based meat substitute could work, but I haven’t tested that thoroughly.
FAQ
Can I prepare this lasagna ahead of time? Absolutely. You can assemble it a day in advance and bake when ready, which actually helps flavors meld. Just keep it covered in the fridge.
How should I store leftovers? Store in an airtight container in the fridge for up to four days. Reheat gently in the microwave or oven to keep the cheese from drying out.
Is freezing an option? Yes, freeze portions for up to three months. Thaw overnight in the fridge before reheating.
Give this lasagna a try when you want something that feels like a treat but keeps you on track. It’s one of those meals that quietly makes busy weeks easier.