1 lb Jennie-O ground chicken breast
1 1/2 cups low fat small curd cottage cheese
1 cup shredded low fat mozzarella cheese
1 egg white, lightly beaten
1/2 cup chopped bell pepper
1/4 cup chopped onion
1/4 cup chopped black olives
1/2 teaspoon black pepper
Preheat oven to 350 F. Cover a baking sheet
with foil. Coat four 1-cup ramekins
with cooking spray. Rinse lasagna noodles. Lay on paper towels to dry then cut into thirds to fit the ramekins.
Coat a nonstick skillet with cooking spray. Add chicken to skillet with 1/2 cup spaghetti sauce, 1/4 teaspoon garlic powder, olives, onion and bell pepper. Saute until chicken is cooked through, let sit.
In a bowl stir together cottage cheese, egg white, 1/2 teaspoon Italian seasoning, 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper. In a bowl stir together 1 cup spaghetti sauce, 1/2 teaspoon Italian seasoning and 1/4 teaspoon black pepper.
Layer the lasagna in the ramekins like this:
- Spread 1 tablespoon pasta sauce in the bottom of each ramekin
- Add 1 layer of lasagna noodles to cover the bottom
- Spread 1/2 of the chicken mixture among each ramekin
- Spread 1/2 of the cottage cheese among each ramekin
- Spread 1/3 of the spaghetti sauce among each ramekin
- Spread 1/3 of the mozzarella over the sauce
- Repeat layers 2 more
Last layer should be only sauce and mozzarella. Place ramekins on the baking sheet. Cover each with foil. Bake 20 minutes. Remove foil and bake 10 minutes or until cheese is melted. Serve with our Skinny Dip 0 Carb Garlic Bread.
Nutrition Per Serving
Calories: 299 Carbs: 14 grams Protein: 41 grams
Fat: 9 grams Fiber: 5 grams WW Points Plus: 7