High Protein Rotisserie Chicken Lasagna

One slice of this high protein lasagna has a whopping 50 grams of protein with only 39 grams of carbs and 525 calories. It’s super easy to make with only 6 ingredients and 10-15 minutes of prep time. And it’s one of those dishes that seems to taste even better leftover, making it a perfect high protein meal prep recipe.

The Six Ingredients

A friend of mine, Tom Walsh, recently made this blended cottage cheese lasagna. I told him I was going to steal his idea and make my own spin, and here we are!

• Pulled Rotisserie Chicken – Or any cooked chicken. Tom’s original recipe called for baked and chopped frozen chicken breast filets. I’m a frozen chicken breast bites power user and think they’d work great here. I also have a chicken bolognese that would be amazing in this lasagna.
• Low Fat Cottage Cheese – I’m not the biggest fan of cottage cheese but think it works perfectly in recipes like this. You’ll never know it’s there.
• Pasta Sauce – I used Tom’s recommended spicy vodka sauce from Carbone. Good stuff and in my typical recommended 50-60 calories per 1/2 cup serving range.
• Oven Ready Lasagna – I used Whole Foods brand lasagne and have not tested this lasagna with any low carb or protein pasta options.
• Fresh Mozzarella and Grated Parmesan – Tom used shredded reduced fat mozzarella and fresh grated parm in his original recipe. After testing fresh mozzarella in recipes like chicken parm sandwiches and bbq chicken flatbreads, I welcomed the few extra calories.

How to Make High Protein Lasagna with Rotisserie Chicken

Blend the cottage cheese and pasta sauce together before layering sauce, pasta, chicken, and cheese until you run out of ingredients. The final layer on top should end with mozzarella and grated parmesan.

Easy enough, right?

My recipe calls for a 13×9 baking dish. Depending on the size of your dish and lasagna sheets, you may need to either alternate between two sheets and one sheet per side or break them to fit the dish. Tetris is good for the mind!

I’ll also mention here that Tom’s recipe made a double batch inside a 15x11x3 aluminum roasting pan. If you’re feeling confident about loving this lasagna, which I think you should, you may take a look at doubling up in a larger pan.

If you are using the recommended fresh mozzarella, tear it into small pieces and keep in mind that it will spread as it melts. Don’t over do it on the bottom layers or you will run out of cheese for the top (most important) layer.

Once the chicken lasagna is assembled, all that’s left to do is cover and bake for 30 minutes at 425ºF. Then uncover and bake another 15-20 minutes to brown the cheese top. Alternatively, broiling for 5-10 minutes gets the job done a bit faster but requires a more watchful eye.

You’re looking for more intense browning around the edges and golden brown color all over the top.

Just like that.

Serving, Storing, and Reheating

As far as garnishes go, fresh basil or parsley and a bit of freshly grated parmesan should be all you need.

The serving sizes are absolutely massive, but you may consider serving a salad or some kind of veg alongside to round out the meal. And if you have calories to spare, there’s always garlic bread.

I mentioned above that I think this lasagna is even better on the second and third day. The 22-ounce recyclable meal prep containers you see above are the perfect size for holding a big slice in the refrigerator or freezer. To reheat, just pop it in the microwave for 3-4 minutes until its heated through.

I like to transfer from the freezer the night before so I can just reheat from a thawed state instead of frozen. That way you don’t have to mess with microwave power settings or defrost modes.

Let me know if you have any questions about making this rotisserie chicken lasagna, reheating, ingredient substitutions, or anything else in the comments at the bottom of this post. You can print or save the recipe card between here and there.

Hope to hear from you soon! – Mason