Cream Cheese Chicken Lasagna

Ingredients:

  • 3 boneless, skinless, chicken breasts
  • 1 tsp chicken seasoning or 1 cube chicken bullion
  • 1/4 cup water
  • 6 “Oven Ready” lasagna noodles ( I use American Beauty brand)
  • 3 cups zero point marinara sauce. *see below for recipe or you can use store bought marinara or spaghetti sauce
  • 5 oz light mozzarella ( I use Trader Joe’s lite mozzarella)
  • 1 Tbsp Italian seasoning ( I use Daks salt-free Italian Blast)
  • 8 oz light cream cheese, softened.
  • 1 egg
  • 1/2 cup non fat Greek or plain yogurt

Directions:

  1. In a crockpot pot add chicken breasts, bullion cube and water. Cook on low for 4 hours or until fully cooked. Shred chicken.
  2. Preheat oven to 350 degrees.
  3. In a large mixing bowl, chicken, softened cream cheese, egg, Greek yogurt, Italian Seasoning, and 3 oz of the light mozzarella. Mix well.
  4. In a 9 x 13 baking dish, spread 1/4 cup marinara sauce on bottom of baking dish.
  5. Cover with chicken mixture; top with 3 lasagna noodles. Repeat layers.
  6. Top with remaining sauce, 2 oz of life mozzarella cheese and sprinkle Italian seasoning on top.
  7. Cook uncovered for 30-35 minutes.

Servings: Makes 6 servings / 6 Freestyle smart points per serving

Notes:

Points can vary depending on the brand of ingredients used. The point value given is based off the recipe.

——————————————————–

Zero Point Marinara:

Ingredients:

  • 2 (14oz) can of Hunts 100% Natural no salt added diced tomatoes
  • 3 cloves of garlic
  • 2 Tbsp basil (you can also use 3 -4 fresh basil leaves, finely chopped)
  • 2 Tbsp oregano
  • 2 Tbsp minced dried onions or diced fresh onion
  • 1 Tbsp parsley
  • 1 Tbsp kosher salt
  • 1 Cup cold water

Directions:

  1. Pour canned tomatoes into a blender or food processor, blend for about 30 seconds until pureed and place in a sauce pan.
  2. Peel and mince the garlic cloves
  3. Add the garlic, minced dried onion, basil, oregano, parsley and kosher salt to the blended tomatoes
  4. Add 1 cup water and stir the sauce on medium heat for ten minutes.
  5. Use on Spaghetti squash, pizza and more.

Zero Point Marinara Servings: Makes 4 (1 cup) servings/ 0 points per serving

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10 Comments Add yours

  1. Molly stanley says:

    I made this ! It was so good!! Thank you ww pound dropper your recipes are amazing 🎉

    Like

  2. Cathy Browne says:

    Made this for dinner tonight-most delicious!! Will definitely be making again. Thank you for sharing this amazing recipe-love all your posts!!

    Like

    1. Pounddropper says:

      Oh yay!! Thank you for sharing your review. I am so happy you enjoyed it! 🌟🌟

      Like

  3. Rachel Salinas says:

    Made this tonight and it was great! So yummy and filling. My family really loved it.

    Like

    1. Pounddropper says:

      Hey Rachel. That is so awesome to hear! And -thanks so much for your review! I really appreciate that. 🌟🌟

      Like

  4. Rachel Salinas says:

    Oops—can you edit my comment? So yummy AND filling! Sorry!

    Like

    1. Pounddropper says:

      Yes. I just updated it! Thanks so much

      Like

  5. Beth Fullerton says:

    I made this Sunday night and enjoyed it very much! Thank you for posting this! It’s delicious! I will definitely make this again!

    Like

  6. Kate says:

    Can you make this the night before?

    Like

    1. Pounddropper says:

      Yes, I’ve made it up to 24 hours before. Keep it in the refrigerator covered. Then cook uncovered when ready to eat. Thanks

      Like

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