Chicken Lasagna
This Healthy Chicken Lasagna is a lighter, weight-management-friendly version of the classic comfort food. Made with whole wheat lasagna sheets, a creamy yogurt-based sauce, and shredded chicken, it provides high protein and balanced carbs while being low on fat. The absence of garlic and bell peppers makes it suitable for those with sensitive digestion. It is an excellent option for a nutrient-dense, guilt-free indulgence.
Nutrition Facts
Per serving
Energy
270 kcal
Protein
25 g
Carbs
18 g
Fat
11 g
Fiber
3 g
Ingredients
Chickpea Lasagne Sheet
4 numbers (80g)
Olive Oil
1.5 tsp (7.5g)
Spinach
0.25 cup, chopped (50g)
Chicken, poultry, breast, skinless
250 gms (250g)
Hung Curd
0.5 cup (100g)
Dried Oregano
0.5 tsp (1g)
Dried thyme
0.5 tsp (1g)
parmesan cheese
2 tbsp, grated (30g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Tomato
3 medium (200g)
Instructions
Preparation
Boil chicken breast, then shred it into small pieces using fork.
Boil lasagna sheets if they are not oven-ready.
Prepare fresh tomato puree by blending 3–4 ripe tomatoes.
Cooking Steps
Step 1: Prepare Chicken Filling
Heat oil in a non-stick pan.
Add shredded chicken, salt, black pepper, thyme and oregano. Mix well.
Pour in tomato puree and cook for 8–10 minutes until the sauce thickens slightly.
Add finely chopped spinach and cook for another 2 minutes.
Step 2: Prepare Healthy White Sauce
In a small bowl, combine hung curd with salt and pepper.
Then stir it into the curd for a creamier consistency. Keep aside.
Step 3: Assemble Lasagna
Lightly grease a baking dish with a drop of olive oil.
Spread a thin layer of the chicken filling at the base.
Place 2 lasagna sheets on top.
Add a layer of chicken filling followed by a thin layer of the curd sauce.
Repeat layering until all ingredients are used up.
Finish with a light layer of curd sauce and sprinkle grated parmesan cheese on top.
Step 4: Bake
Preheat oven to 180°C.
Bake for 25–30 minutes until the top turns light golden and edges bubble slightly.
Remove from the oven and allow it to rest for 5–10 minutes before slicing.