Description
Chicken Lasagna With Cottage Cheese is the ultimate comfort meal for busy weeknights. This delicious twist on a classic Italian staple uses protein-packed cottage cheese to create a velvety, creamy white sauce that perfectly complements savory rotisserie chicken. It is a hearty, family-friendly dinner that feels sophisticated yet is incredibly simple to assemble. Whether you are looking for a satisfying meal to feed a crowd or just want a cozy dish for a weekend evening, this Chicken Lasagna is sure to become a staple in your home.
Ingredients
1 tablespoon olive oil
1 small yellow onion, finely chopped
5 garlic cloves, minced
2 tablespoons tomato paste
28 ounces crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
4 cups chopped rotisserie chicken
1 teaspoon honey
9 lasagna noodles
2 cups full-fat cottage cheese
1 cup whole milk
10 ounces frozen chopped spinach, thawed and squeezed dry
0.5 cup grated Parmesan
1 large egg
0.25 teaspoon freshly grated nutmeg
2 cups shredded mozzarella, divided
Instructions
Step 1: Prepare the Tomato Chicken Sauce
Heat olive oil in a skillet over medium heat. Sauté the onion for 4-5 minutes until soft. Add garlic and tomato paste, cooking for 2 minutes. Stir in crushed tomatoes and spices, simmering for 10 minutes. Finally, fold in the rotisserie chicken and honey, simmering for another 3 minutes until thickened.
Step 2: Prepare the Pasta and White Sauce
Cook noodles for 2 minutes less than the package directs; drain and set aside. For the sauce, squeeze all liquid from the spinach. In a blender, combine cottage cheese, milk, spinach, Parmesan, egg, garlic, spices, and half of the mozzarella. Blend until completely smooth and velvety.
Step 3: Assemble and Bake
Preheat your oven to 375°F. Spread a little tomato sauce in the dish, then layer noodles, white sauce, and chicken sauce. Repeat twice. Top with the remaining mozzarella. Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until bubbly and golden. Rest for 15 minutes before serving.
Pro Tips
- Squeezing every drop of water from the spinach is vital for preventing a watery lasagna.
- Resting the lasagna for at least 15 minutes is non-negotiable for clean, beautiful slices.
- For an extra golden crust, hit the dish with a quick 1-2 minute broil at the very end.
- If the sauce looks thin, keep simmering it uncovered until it reaches a thick, spoonable consistency.
Notes
Ensure spinach is squeezed very dry to prevent a watery lasagna. You can assemble this dish ahead of time and refrigerate it before baking, just add 10-15 minutes to the initial covered bake time.
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg