Healthier Chicken Lasagna–Didn’t have Ground Beef

Healthier Chicken Lasagna

I’ve been cutting way back on our beef consumption. In doing so, I haven’t purchased ground beef in a lllllloooonnnnnggggg time.  Therefore, when I began making lasagna for dinner, I discovered I had no ground beef.


2 chicken boobs, grilled and cubed small
1 zucchini shredded
1 jar of Ragu Spaghetti sauce (I use mushroom since it’s the only way I get mushrooms in my home)

Mix these 3 things together in a bowl.

In a separate bowl, mix:

1.5 cups of 6 cheese Italian mix
2 cups of small curd cottage cheese
1 egg
1 cup of parmesan cheese

Prepare 1/2 box of high fiber penne pasta (7 g of protein per serving)

Spray a lasagna dish with olive oil
Drop a cup of sauce mix into bottom of dish
Layer penne pasta on top of sauce mix
Smooth 1 cup of cheese mix over penne pasta
Cheese & sprinkle with parm.

Cook in 375 oven for 30 minutes – allow to cool for 5-10 minutes & serve!

Awesome, easy switches for improved health!

(Hubby didn’t even realize it wasn’t beef!)  So, in this meal, we have increased fiber and protein content by switching out brands of pasta, reduced fat and red meat by switching out beef for chicken, AND added veggies by adding a shredded zucchini!

Switching brands can save your life!

So can switching little things in our daily life!

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