WW Recipe of the Day: 5-Ingredient Chicken Parmesan Lasagna
You only need 5 ingredients—no-boil noodles, jarred marinara sauce, ricotta, cheese, shredded mozzarella and rotisserie chicken to make this easy, healthy and delicious Chicken Parmesan Lasagna.
It was a big hit with my lasagna loving family when I made it for them.
If 10 servings seems like too many, freeze individual portions for future easy healthy lunches and dinners.
WW Friendly Chicken Parmesan Lasagna
Skinny on 5-Ingredient Chicken Parmesan Lasagna for the Slow Cooker or Oven
This scrumptious chicken lasagna is super simple to prepare because it uses no-boil noodles, jarred marinara sauce and rotisserie chicken.
While this is much quicker to bake in the oven, I love the set-it-and-forget-it nature of slow cooking.
So, I modified the original recipe for the slow cooker, using my Casserole Crock Slow Cooker (affiliate link), which is perfect for both cooking lasagna and then transporting it to gatherings, without the fear of spills.
Everyone gave this easy chicken parmesan lasagna an enthusiastic thumbs up and nobody ever guessed it was Weight Watchers friendly.
How Many Calories and WW Points in this Lasagna?
According to my calculations, based on the nutritional data provided in the original recipe, each serving has 350 calories and:
9 *SmartPoints (Green plan)
7 *SmartPoints (Blue plan)
7 *SmartPoints (Purple plan)
9 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Chicken Parmesan Lasagna Recipe Variations
Different Sauces: This is yummy with basic tomato basil sauce but have fun experimenting with different jarred sauces or your favorite homemade marinara.
Add Vegetables: Baby spinach, sliced mushrooms, sliced black olives, grilled or roasted slices of zucchini or eggplant would be good.
Slow Cooker: I modified the original recipe for the slow cooker, using my Casserole Crock (affiliate link). It's 9x13-inch rectangular shape makes it perfect for lasagna. I love the set it and forget it nature of slow cooking.
Make Ahead: This can be made ahead and then refrigerated for a day or frozen for up to 3 months before baking. (If frozen, defrost overnight in the refrigerator before proceeding with the baking/slow cooking instructions.) Bake / slow cook time will be longer if started from cold. I'd say about 30 minutes more in the oven and 1 to 2 additional hours in the slow cooker.
If you like this easy, 5-Ingredient Chicken Parmesan Lasagna, be sure to check out some of my other easy, healthy Weight Watchers friendly recipes including 4-Ingredient Slow Cooker Goddess Chicken, Skinny Pepperoni Pizza Chili, Slow Cooker Sausage & Peppers, WW Spaghetti & Chicken Meatballs and Baked Gnocchi Bolognese Skillet
Are You Ready To Slow Cook Yourself Slim?
If you've made this Chicken Parm Lasagna, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
5-Ingredient Chicken Parmesan Lasagna Recipe
Ingredients
- 2 jars (25 ounces each) marinara sauce (I like Classico Tomato Basil)
- 1 package (8 ounces) no-boil lasagna noodles
- 1 container (15 ounces) low-fat ricotta cheese
- 2-¼ cups shredded part-skim mozzarella cheese
- 3 cups chopped cooked chicken breast (I used rotisserie chicken)
Instructions
- Preheat oven 375F degrees. Coat a 13x9-inch baking pan or your slow cooker with nonstick cooking spray.
- Layer the ingredients into the pan / slow cooker as follows: Spread about 1 cup marinara sauce on bottom. Top with one-third of the noodle in a single layer. Next spread all the ricotta cheese evenly over the noodles. Top the ricotta cheese with 1 cup mozzarella, half the chicken and 1 cup of sauce. Repeat layering with another one-third of the noodles, the remaining chicken, and 1 cup mozzarella. Top with remaining noodles and sauce.
- Cover with foil and bake in preheated oven for 1 hour.
- Uncover and top with the remaining ¼ cup of cheese. Place back in the oven for an additional 5 to 10 minutes, or until the cheese melts.
- Remove from the oven and allow to rest for about 10 minutes.
- Cut into 10 even pieces.
Slow Cooker Directions:
- Ideal slow cooker size: 9x13-inch casserole crock is best. A large 5- to 6-Quart slow cooker (affiliate link) will also work.
- Layer the ingredients into the pan / slow cooker as follows: Spread about 1 cup marinara sauce on bottom. Top with one-third of the noodle in a single layer. Next spread all the ricotta cheese evenly over the noodles. Top the ricotta cheese with 1 cup mozzarella, half the chicken and 1 cup of sauce. Repeat layering with another one-third of the noodles, the remaining chicken, and 1 cup mozzarella. Repeat with remaining noodles and sauce.
- Cover and bake on LOW for 4 to 5 hours, or until heated through and bubbly around the edges.
- Remove cover and continue to cook on low for 30 minutes more. (Be careful not to let the condensation in the cover drip back into your lasagna.)
- Cut into 10 even pieces.
Recipe Notes
Source: Trim and Terrific Kitchen 101 Cookbook (affiliate link) by Holly Clegg
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
Watch Holly Make this Yummy Weight Watchers Friendly Lasagna in minutes:
More Easy Lasagna Recipes for Weight Watchers:
- Slow Cooker Spinach Lasagna
- Slow Cooker Lasagna Soup
- Weight Watchers Lasagna Rolls
- Easy Lightened Up Skillet Lasagna
- Slow Cooker Chicken Parmesan Soup
- Best Slow Cooker Lasagna Recipes for Weight Watchers
Find More Easy WW Friendly Slow Cooker Recipes
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Dolores Cart
Looks wonderful
Marilyn
I joined ww 1 week ago, what a hassle to navigate that new program. Cant get anywhere. First page to open is Food/activity. No how to's. Tracking is ridiculous. I think Im going to ask for a refund. Really did well the last time I did it. PP worked. What to do.
Martha McKinnon
Hi Marilyn, I saw something in this week's WW weekly that may help you. It says that within the first 30 days, new subscribers get a free "Getting Started" call with a Weight Watchers Coach to get a personalized introduction to the program. Go to "Coaching" on your app or on weight watchers.com. Hope this helps.
Kristine
Are the serving sizes small? Does one piece/serving satisfy? I guess I'll have to try it and find out. I am picking up the ingredients on my way home from work tonight. Thank you!
Kristine
I made this for dinner last night and it was AMAZING!!! My husband loved it as much (maybe more) as me!! I used FF Ricotta and think that may have brought the SP value down even more. Wish I knew how to calculate that. Thank you for another great recipe. Making this for the family over the holidays.
Martha McKinnon
Hi Kristine, So happy to hear this! I thought the same thing when I made it. Thanks for taking the time to let me know. 🙂
Regina
There dosent seem to be any parmesan cheese whats up with that.?
Martha McKinnon
Hi Regina, I used mozzarella instead of Parmesan. Feel free to substitute whatever cheese you like best 🙂
Deanna
My husband and I made this last night and we really enjoyed it. Very delicious and easy to assemble. He took more in his lunch today! We will make again.
Thank you!
Deanna
Martha McKinnon
So glad you and your husband liked it Deanna! - Martha
GD
Do you think I could use regular lasagne noodles instead of the no boil kind, if I cook the crock pot version of this recipe?
Martha McKinnon
Yes, I think it would be fine. You just might want to add a bit more sauce.
Tammy Shutler
This recipe looks amazing. My only issue is I don't eat ricotta cheese. Is there anything I can use in its place?
A
I've made this several times and also shared the recipe with friends. It freezes beautifully in individual portions. Not sure why it's called chicken parm lasagna ( no parm cheese) but certainly plenty cheesy.
Martha- I enjoy several of your recipes. Thank you!
Martha McKinnon
Thanks so much for letting me know! So happy to know it works for you 🙂 ~Martha
Gloria Parr
Hi Martha. I’ve been using your recipes with great success since starting WW almost 2 years ago. However, I can not figure how you got 7 blue points for this recipe. I purchased the lowest point noodle, cheese and sauce I could find and it still comes out to at least 9 points per serving. Going to go ahead with cooking it tonight since I already purchased all the ingredients. I should have put it in the calculator first as I usually do - I would not have made it if I knew it was 9 per serving.
Martha McKinnon
Hi Gloria, I just checked and this is showing 7 in my WW Recipe Builder made with Classico Tomato Basil Sauce, Sorrento Low Fat Ricotta, Part Skim Mozzarella, Cooked Chicken Breast, and Del Verde No Boil Lasagna Noodles. Hope this helps. ~Martha
Jennifer Johnson
Can I make this the day before? I have never uses the no boil noodles before. Will they be ok in the fridge until the next evening??
Martha McKinnon
Hi Jennifer, yes you can definitely make this a day ahead and keep it in the fridge until the next evening. ~Martha
Sue
Absolutely loved this! Made it tonight for dinner. Added a little extra cheese on top. Next time I’ll add mushrooms and olives. Thanks for the great recipe!
Beverly
This was really good and easy. It does make a lot, so I like the suggestion to freeze part for another meal or two. Looking forward to other recipes that are this easy and tasty!
Carol Harris
I made this for a family dinner, and everyone loved it. I did add a bit of shredded Parmesan to the top, and it was a good addition! Will be making this again!
Barb
This looks like a good recipe...but how do you cut 10 servings from a 9x13 casserole? Would have been much easier if the serving size was an even number. 🙂
Martha McKinnon
Hi Barb,
Just cut it down the center in half lengthwise. And then make 4 crosswise slices about 2.6 inches wide and voila you have 10 pieces 🙂 Hope this helps. ~Martha
Randi
I have a question about the amount of sauce. The recipe says 2 jars of sauce at 25 oz each which is 50 oz. In the recipe it says use 1 cup of sauce 3x…. Which is a total of 24 oz. Did I miss a step?
Martha McKinnon
Hi Randi, The last sentence in step 2 should read, Top with remaining noodles and sauce." A generous amount of sauce is used to cover the entire casserole. I've changed the instruction in the recipe. Hope this helps. ~Martha