Chicken Pesto Alfredo Lasagna

Ingredients

• 1120g (40oz/2.5lbs) chicken breast
• 60g (4 Tbsp) basil pesto
• 30g (2 Tbsp) white miso
• 240g (8oz/1 cup) chicken bone broth
• 2 Tbsp salt
• 2 Tbsp Italian seasoning
• 1 Tbsp garlic powder
• 2 tsp onion powder
• reduced-fat cream cheese (amount not specified)
• blended cottage cheese (amount not specified)
• reduced-fat mozzarella (amount not specified)
• fresh-grated parmigiano-reggiano (amount not specified)
• lasagna noodles (amount not specified)

Instructions

1. Add chicken breast to a foil roasting rack.
2. Add in pesto, white miso, seasonings, and chicken bone broth.
3. Toss that in the oven to roast based on the instructions shown on screen.
4. Once it's done, remove it from the pan and shred or chop it finely.
5. Add back all those rendered juices.
6. To make the alfredo sauce, add in reduced-fat cream cheese, blended cottage cheese, reduced-fat mozzarella, and fresh-grated parmigiano-reggiano.
7. Mix until it's thick and creamy.
8. In the same pan you cooked the chicken in, add sauce and then lasagna noodles.
9. Repeat this until you have four layers of pasta and five layers of sauce.
10. Top with mozzarella and parmesan cheese.
11. Sprinkle some pesto over the top.
12. Bake covered, then broil until the cheese is brown and bubbly.
13. Portion into equally-sized servings, store frozen, and enjoy.