A delicious five ingredient Chicken Parmesan Lasagna that you can make in the slow cooker or stove and clocks in under 400 calories.
I know for many of us, dinner time can be pretty chaotic. Maybe you’ve just had a long day at work and could use some time to decompress. Or maybe the kids have come home from school and need love and attention (and help with homework!). Whatever the case, it seems like we are being pulled in a million different directions during the late afternoon and evening, and sometimes making a healthy and satisfying meal for dinner can get lost in the shuffle. That's why I am really excited to share this recipe from Martha at Simple Nourished Living with you today.
One thing that I have done to try to salvage my dinner time sanity is to do as much prep work for my meals as I can early in the day. What I’ve learned is that on the nights that I have done the lion’s share of work before lunch time, we have a much more peaceful afternoon experience. If I have already chopped my vegetables, assembled the casserole, etc., I am more available to engage with my family, or snag some much needed quiet time. We also are able to eat dinner earlier those nights, which seems to make the rest of the evening go more smoothly.
Not only is this Skinny 5 Ingredient Chicken Parmesan Lasagna scrumptious, but it also uses a lot of time-saving techniques to make the preparation fast and easy, without sacrificing taste. No-boil noodles, jarred marinara sauce, and rotisserie chicken all contribute to this meal coming together quickly. Plus you can assemble it all in the slow-cooker early in the day, so you can spend your afternoon doing more important things. This classic comfort food is only 350 calories and 9 SmartPoints, making it a satisfying and delicious choice.
Five Ingredient Chicken Parmesan Lasagna (Slow Cooker or Stove)
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- 50 oz. marinara sauce (I like Classico Tomato Basil)
- 8 oz. no boil lasagna noodles
- 15 oz. reduced fat ricotta cheese
- 2 1/4 cups shredded part skim mozzarella cheese, divided
- 3 cups chopped cooked chicken (I used rotisserie chicken)
Preheat oven 375 degrees F. Coat a 13x9-inch baking pan or your slow cooker with nonstick cooking spray.
Layer the ingredients into the pan / slow cooker as follows: Spread about 1 cup marinara sauce on bottom. Top with one-third of the noodle in a single layer. Next spread all the ricotta cheese evenly over the noodles. Top the ricotta cheese with 1 cup mozzarella, half the chicken and 1 cup of sauce. Repeat layering with another one-third of the noodles, the remaining chicken, and 1 cup mozzarella. Repeat with remaining noodles and sauce.
Cover with foil and bake for 1 hour.
Uncover and top with the remaining ¼ cup of cheese. Place back in the oven for an additional 5 to 10 minutes or until the cheese melts. Remove from the oven and allow to rest for about 10 minutes.
Ideal Slow Cooker If Using: 9x13-casserole crock is best. A large 5 or 6-quart slow cooker will also work. Slow Cooker Directions: Cover and Bake on low for 4 to 5 hours or until heated through and bubbly around the edges. Remove cover and continue to cook on low for 30 minutes more. (Be careful not to let the condensation in the cover drip back into your lasagna.)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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