High Protein Chicken Alfredo Lasagna

Ingredients (raw weights)

• 680 g chicken breast, boneless skinless, raw
• 6 g salt, dry
• 2.4 g onion powder, dry
• 3.1 g garlic powder, dry
• 1 g italian herb seasoning, dry
• 75 g onion, raw
• 16 g garlic, raw
• 180 g pasta, dry (uncooked)
• 180 g cheddar/colby cheese, low fat shredded, as sold
• 450 g cottage cheese, 1% low fat, as sold
• 3 g salt, dry
• 1.6 g garlic powder, dry
• 1.2 g onion powder, dry
• 0.5 g italian herb seasoning, dry
• 25 g parmesan cheese, grated, as sold
• 107 g evaporated milk, fat free, canned

Steps

1. Start by grabbing your diced chicken breast and add the seasonings: salt, onion powder, garlic powder, and Italian herb seasoning. Mix it and set it aside.
2. In a blender cup, add low fat cottage cheese, the same seasonings, Parmesan cheese, and fat free milk. Blend until smooth and set it aside.
3. Cook the chicken on medium heat for five minutes or until 80% cooked, then set it aside.
4. In the same pan, add diced onion and garlic. Once it has some color, turn it down to low heat.
5. Add the blended sauce to the pan and mix well to combine.
6. Spread a bit of the sauce on a baking dish, then add half of the chicken, followed by three instant lasagna sheets (if using regular ones, boil them beforehand).
7. Add more sauce, the other half of the chicken, grated low fat cheese, and another layer of lasagna sheets.
8. Top with the last bit of the sauce and more grated cheese.
9. Bake in the oven covered, then remove the cover and bake again until golden brown and cheesy.
10. Equally cut into four servings and enjoy.