High Protein Macro-Friendly Chicken Alfredo Lasagna (Meal Prep)

Ingredients

• •400 g cooked chicken breast, shredded
• •250 g lasagna sheets (or oven-ready lasagna sheets)
• •250 g low-fat cottage cheese
• •200 g light cream cheese
• •250 ml low-fat milk
• •120 g grated mozzarella cheese (reduced fat if possible)
• •50 g grated parmesan cheese
• •2 cloves garlic, minced
• •1 tbsp olive oil
• •1 tsp Italian seasoning
• •1/2 tsp salt
• •1/2 tsp black pepper
• •50 g spinach (optional, chopped)

Instructions

1. 1Preheat oven to 180°C (350°F) and lightly grease a baking dish.
2. 2Heat olive oil in a pan over medium heat and sauté the garlic for about 1 minute until fragrant.
3. 3Add the light cream cheese and milk to the pan and stir until smooth to create a lighter Alfredo sauce.
4. 4Stir in parmesan cheese, Italian seasoning, salt, and pepper, and cook until the sauce thickens slightly.
5. 5Mix the shredded chicken with half of the Alfredo sauce and add spinach if using.
6. 6Spread a thin layer of sauce on the bottom of the baking dish and add a layer of lasagna sheets.
7. 7Add a layer of the chicken mixture and a few spoonfuls of cottage cheese.
8. 8Repeat the layers (lasagna sheets, chicken mixture, cottage cheese) until ingredients are used.
9. 9Top the final layer with the remaining Alfredo sauce and sprinkle mozzarella evenly over the top.
10. 10Bake for 30–35 minutes until bubbly and golden on top.
11. 11Let the lasagna rest for 10 minutes before slicing into portions for serving or meal prep.