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Low-Carb White Chicken Lasagna
This lasagna uses low-carbohydrate noodles. They are layered with a cooked chicken mixture, plus mozzarella, parmesan and ricotta cheeses.
Ingredients
- 5 Medium skinless, boneless Chicken Breast halves, cubed
- 12 oz. Box of Reduced-Carb lasagna noodles
- two 1 lb. jars Ragu Parmesan and Mozzarella Cheese Creations
- 2 lbs shredded Mozzarella Cheese
- 1/2 cup fresh Parmesan Cheese
- 16 oz Ricotta Cheese
- 2 tbsp butter
- 1/2 onion
- 2 tsp Italian seasoning
- 2 cloves crushed garlic
- 1 tbsp parsley
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Method
In large frying pan, saute chicken breasts, onion, and garlic in butter. Set aside. Boil lasagna noodles for 10 minutes. Mix Ragu Cheese Creations with chicken mixture. In a 9x13 baking dish begin layering, first with a thin layer of chicken mixture, then lasagna noodles, ricotta cheese, mozzarella cheese, and a sprinkle of parmesan cheese. Repeat layers until chicken mixture is gone. Final layer should be mozzarella and parmesan cheese. Bake at 375 degrees for 45 minutes to 1 hour. Garnish with parsley.
Notes: This recipe was loved by my husband, son, and even my 10-year-old daughter!
Number of Servings: Serves 12
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