Lasagna doesn’t have to be a diet breaker. Vegetables, chicken and whole-wheat pasta make this a lighter, healthier version!
Chicken Zucchini Lasagna with Alfredo SauceCourse: DinnerDifficulty: Easy
2 cups roasted red pepper sauce
100% no-boil whole wheat lasagna
2 cups low-fat mozzarella cheese
1/4 cup feta cheese
1/2 cup Kalamata olives
3 chicken breasts, grilled and shredded
1 thinly sliced zucchini
1/2 cup sliced onion
1/4 cup sundried tomato
- Preheat oven to 325℉
- In a medium baking dish, coat the bottom of the pan with a small amount of roasted red pepper sauce.
- Add noodles, covering the bottom of the pan. Add all chicken, 1/3 mozzarella and 1/3 feta cheese. Add another noodle layer, toping with zucchini, onion, olives, a small amount of sauce and 1/3 cheese. Add the final layer of pasta, topping with remaining sauce, remaining cheese and sundried tomato.
- Bake for 25-30 minutes. Allow it to set and serve!