Chicken Parm Lasagna

Ingredients

• 12 lightly breaded frozen chicken breasts
• 1360g Carbone Vodka sauce
• 900g 2% Cottage cheese
• 400g reduced fat mozzarella
• 100g parmigiano reggiano
• 420g lasagna sheets

Instructions

1. Preheat the oven and add 12 lightly breaded frozen chicken cutlets to a sheet pan.
2. Cook the chicken cutlets in the oven.
3. In a bowl, combine low calorie marinara sauce and low-fat cottage cheese, then blend.
4. Once the chicken cutlets are cooked, chop them into small bite-sized pieces.
5. Assemble the lasagna by adding some sauce to the bottom of a baking dish.
6. Layer with lasagna sheets, more sauce, diced chicken, mozzarella, and parmigiano reggiano.
7. Repeat the layering process four times.
8. Cover the dish with foil and bake according to the instructions.
9. Once done, top with chives, slice into 10 pieces, and store frozen.