Golden Chicken Protein Lasagna Recipe

About this recipe

A hearty, high-protein dinner featuring tender chicken, creamy cheeses, and flavorful basil layered with lasagna noodles. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• - Bronze Drawn And Slow Dried Lasagna Pasta Sheets
• - Longley Farm Cottage Cheese
• Pack Tray Of 30 Medium Free Range Eggs
• - Cooks & Co Sliced Mushrooms
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Sussex Wholefoods Organic Dried Basil
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• 950G Shazans Chicken Breast

Instructions

1. 1. Preheat the oven to 350°F (175°C) and grease a 13 x 9-inch baking dish.
2. 2. Arrange half of the lasagna noodles in the prepared baking dish.
3. 3. In a bowl, mix 1 1/2 cups cottage cheese with 1 egg until well combined. Stir in 1 cup of sliced mushrooms.
4. 4. Spread the cottage cheese and mushroom mixture evenly over the noodles.
5. 5. Layer 3 cups of cooked, shredded chicken on top of the cheese mixture.
6. 6. In another bowl, mix 1 cup of creme fraiche with 2/3 cup milk and 1/2 teaspoon dried basil until smooth. Spread half of this mixture over the chicken layer.
7. 7. Sprinkle 1 cup of shredded cheddar cheese and 1/4 cup of grated parmesan cheese over the sauce.
8. 8. Repeat the layers with the remaining lasagna noodles, creme fraiche mixture, and cheeses.
9. 9. Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 10 minutes to brown the top.
10. 10. Let the lasagna stand for 10 minutes before serving to allow it to set.