Do Re Mi Fa So Lasagna (Chicken)

Preparation time: 30 min Cooking time: 45 min Serves: 8


Healthier lasagna recipe made with chicken - from Crazy Plates cookbook


    • 1 cup part-skim ricotta cheese
    • 3/4 cup low fat (1%) cottage chees
    • 1/2 package (5 oz) frozen spinach, thawed, squeezed dry, and chopped
    • 1 egg white
    • 1/2 tsp dried oregano
    • 12 lasagna noodles, uncooked
    • 1 small, store-bought, whole roasted chicken (about 2 pounds net weight)
    • 4 cups low-fat, chunky vegetable past sauce
    • 1 cup crumbled light feta cheese (4 oz)
    • 1 1/2 cups shredded, part-skim mozzarella cheese (6 oz)
    • 1/4 cup chopped black olives
    • 1/4 cup chopped, fresh parsley


  1. In a medium bowl, combine ricotta cheese, cottage cheese, spinach, egg white and oregano. Cover and refrigerate until ready to use.

  2. Prepare lasagna noodles according to package directions - drain, rinse with cold water, and drain again (or use oven ready). While noodles are boiling, remove skin from chicken and chop meat into bite-sized pieces (or just rip it). You should end up with roughtly 3-1/2 cups chicken. Set aside.

  3. Spray a 9 x 13 inch baking pan with non-stick spray. To assemble, spoon 1 cup sauce over bottom of pan. Arrange 4 lasagna noodles, 3 lenghtwise and 1 crosswise, over sauce.

  4. Top noodles with another 1 cup sauce, followed by 1/3 chicken, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Arrange 4 more noodles over tope followed by 1 cup sauce, 1/3 chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella, olives. Sprinkle parsley over tope.

  5. Cover loosely with foil and bake at 375 degrees fro 45 minutes. Remove foil for last 5 minutes of baking time. Let cool for 10 minutes before serving.

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