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slices of rotisserie chicken lasagna on white plates next to a baking dish of lasagna
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5 from 2 votes

Rotisserie Chicken Lasagna

A high protein lasagna made with blended cottage cheese sauce and pulled rotisserie chicken.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 Servings
Calories: 525kcal
Author: Mason Woodruff

Ingredients

  • 1 pound Pulled Rotisserie Chicken
  • 24 oz jar Pasta Sauce I used Carbone Spicy Vodka Sauce
  • 16 oz Low Fat 2% Cottage Cheese
  • 8 oz Fresh Mozzarella roughly shredded
  • 4 oz Parmesan or Parmigiano Reggiano freshly grated
  • 8 oz No Boil Lasagna Noodles

Instructions

  • Preheat your oven to 425ºF.
  • Blend the cottage cheese and pasta sauce together until smooth.
  • Spoon enough of the sauce into a 13x9 baking dish to cover the bottom before adding lasagna noodles. Top the noodles with more sauce then chicken, mozzarella, and parmesan. Repeat until the lasagna is assembled, finishing with cheese as the top layer.
  • Cover the dish with foil and bake for 30 minutes. Uncover and bake for an additional 15-20 minutes until the cheese is browning and bubbly on top. You can also use the broiler to speed up the browning on top.
  • Garnish with freshly chopped basil and grated parmesan before serving, if desired. Optional: Let the lasagna rest for 10-15 before serving for more "set" slices.

Notes

Recipe adapted from Tom Walsh.

Nutrition

Serving: 1slice | Calories: 525kcal | Carbohydrates: 39g | Protein: 50g | Fat: 18g