Slow Cooked Spicy Chicken Lasagna
Slow Cooked Spicy Chicken Lasagna
Ingredients
For the Slow Cooker Mixture
- 680 g diced chicken breast
- 680 g boneless skinless chicken thighs
- 45 g tomato paste
- 30 g chicken bouillon
- 2 jars spicy marinara sauce, 25oz each
- 2 tablespoons red chili flakes
- 2 tablespoons Italian seasoning
- 200 g red lentils
- 454 g chicken bone broth
For the Cheese Mixture
- 900 g 2% cottage cheese
- 227 g reduced-fat mozzarella
- 30 g Parmigiano Reggiano
- 1 handful chives, chopped
- 1 handful basil, chopped
- salt, to taste
- garlic powder, to taste
For Layering and Topping
- 425 g no-boil lasagna sheets, Montebello brand recommended
- 227 g reduced-fat mozzarella, for topping
- 40 g Parmigiano Reggiano, for topping
Instructions
- 1
Add the diced chicken breast, chicken thighs, tomato paste, chicken bouillon, both jars of spicy marinara sauce, red chili flakes, Italian seasoning, red lentils, and chicken bone broth to a slow cooker.
⏱️ 10 min - 2
Cook the mixture on high for 4–5 hours or on low for 6–7 hours, until the chicken is tender and easily shreddable.
⏱️ 360 min
- 3
Once cooked, shred the chicken directly in the slow cooker using a spatula or by pressing it against the sides of the pot. Stir to combine the shredded chicken with the sauce.
⏱️ 5 min
- 4
Add the 2% cottage cheese, 227g reduced-fat mozzarella, 30g Parmigiano Reggiano, chopped chives, chopped basil, salt, and garlic powder to the slow cooker mixture. Stir well to combine all ingredients.
⏱️ 5 min
- 5
Preheat your oven to 375°F (190°C). Place the foil 15x11x3 roasting pan on a sturdy sheet pan for stability.
⏱️ 5 min•🌡️ 375
- 6
Begin layering the lasagna in the roasting pan. Start with a thin layer of the chicken and cheese sauce mixture at the bottom of the pan.
⏱️ 2 min
- 7
Place a layer of no-boil lasagna sheets over the sauce. Follow with another generous layer of the chicken and cheese sauce.
⏱️ 2 min
- 8
Repeat the layering process: lasagna sheets, then sauce, until you have 4 layers of lasagna sheets and 5 layers of sauce. Ensure the top layer is sauce.
⏱️ 6 min
- 9
Evenly spread the remaining 227g reduced-fat mozzarella and 40g Parmigiano Reggiano over the top sauce layer.
⏱️ 1 min
- 10
Cover the roasting pan tightly with foil and bake in the preheated oven for about 40 minutes.
⏱️ 40 min•🌡️ 375
- 11
Remove the foil and broil the lasagna for 5–10 minutes, or until the cheese topping is browned and bubbly. Keep a close eye on it to prevent burning.
⏱️ 10 min
- 12
Remove the lasagna from the oven and let it rest for at least 15–20 minutes before slicing and serving. This allows the layers to set.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooked Spicy Chicken Lasagna
For the Slow Cooker Mixture
- 680 g diced chicken breast
- 680 g boneless skinless chicken thighs
- 45 g tomato paste
- 30 g chicken bouillon
- 2 jars spicy marinara sauce, 25oz each
- 2 tablespoons red chili flakes
- 2 tablespoons Italian seasoning
- 200 g red lentils
- 454 g chicken bone broth
For the Cheese Mixture
- 900 g 2% cottage cheese
- 227 g reduced-fat mozzarella
- 30 g Parmigiano Reggiano
- 1 handful chives, chopped
- 1 handful basil, chopped
- salt, to taste
- garlic powder, to taste
For Layering and Topping
- 425 g no-boil lasagna sheets, Montebello brand recommended
- 227 g reduced-fat mozzarella, for topping
- 40 g Parmigiano Reggiano, for topping
Instructions
- 1
Add the diced chicken breast, chicken thighs, tomato paste, chicken bouillon, both jars of spicy marinara sauce, red chili flakes, Italian seasoning, red lentils, and chicken bone broth to a slow cooker.
⏱️ 10 min - 2
Cook the mixture on high for 4–5 hours or on low for 6–7 hours, until the chicken is tender and easily shreddable.
⏱️ 360 min - 3
Once cooked, shred the chicken directly in the slow cooker using a spatula or by pressing it against the sides of the pot. Stir to combine the shredded chicken with the sauce.
⏱️ 5 min - 4
Add the 2% cottage cheese, 227g reduced-fat mozzarella, 30g Parmigiano Reggiano, chopped chives, chopped basil, salt, and garlic powder to the slow cooker mixture. Stir well to combine all ingredients.
⏱️ 5 min - 5
Preheat your oven to 375°F (190°C). Place the foil 15x11x3 roasting pan on a sturdy sheet pan for stability.
⏱️ 5 min•🌡️ 375 - 6
Begin layering the lasagna in the roasting pan. Start with a thin layer of the chicken and cheese sauce mixture at the bottom of the pan.
⏱️ 2 min - 7
Place a layer of no-boil lasagna sheets over the sauce. Follow with another generous layer of the chicken and cheese sauce.
⏱️ 2 min - 8
Repeat the layering process: lasagna sheets, then sauce, until you have 4 layers of lasagna sheets and 5 layers of sauce. Ensure the top layer is sauce.
⏱️ 6 min - 9
Evenly spread the remaining 227g reduced-fat mozzarella and 40g Parmigiano Reggiano over the top sauce layer.
⏱️ 1 min - 10
Cover the roasting pan tightly with foil and bake in the preheated oven for about 40 minutes.
⏱️ 40 min•🌡️ 375 - 11
Remove the foil and broil the lasagna for 5–10 minutes, or until the cheese topping is browned and bubbly. Keep a close eye on it to prevent burning.
⏱️ 10 min - 12
Remove the lasagna from the oven and let it rest for at least 15–20 minutes before slicing and serving. This allows the layers to set.
⏱️ 20 min