5-Ingredient Chicken Parmesan Lasagna Recipe
A simply scrumptious chicken lasagna recipe the is super easy to make because it uses no-boil noodles, jarred marinara sauce and rotisserie chicken. Just 350 calories and 7 SmartPoints!
Servings: 10
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
- 2-1/4 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 1/4 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 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.
Notes
Serving size: 1 piece (1/10th recipe)
WW Points: 6
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 9 PointsPlus (Old WW Plan) Dietary Exchanges: 2 starch, 1 vegetable, 3 lean meat Bulk up your lasagna by adding additional vegetables: sliced mushrooms, baby spinach, sliced grilled zucchini or eggplant, or sliced olives would all be delicious. 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 starting from cold. I'd say about 30 minutes more in the oven and 1 to 2 additional hours in the slow cooker.
(Must be logged into WW on a smartphone or tablet.) 9 PointsPlus (Old WW Plan) Dietary Exchanges: 2 starch, 1 vegetable, 3 lean meat Bulk up your lasagna by adding additional vegetables: sliced mushrooms, baby spinach, sliced grilled zucchini or eggplant, or sliced olives would all be delicious. 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 starting from cold. I'd say about 30 minutes more in the oven and 1 to 2 additional hours in the slow cooker.
Nutrition
Serving: 1/10th recipe | Calories: 350kcal | Carbohydrates: 36g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 51mg | Sodium: 67mg | Potassium: 174mg | Fiber: 4g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 0.01mg | Calcium: 50mg | Iron: 0.5mg