Ingredients
1 16 0z uncooked boneless chicken breast, ground in food processor or meatgrinder
2. 2 can(s) (28oz) no salt added canned crushed tomatoes, you can replace with diced tomatoes and use imersion blender to crush
3. 8 oz mushrooms, chopped finely
4.1 medimum onion, chopped
5. 6 clove(s) Garlic, chopped finely
6. 2Tbsp Italian Seasoning
7. 1 Tbsp fennel, i also substitute fennel pollen, then use half the amount
Groceries
8.1 tsp garlic powder for taste
9. 1tsp onion powder, to taste
10. 16 0zshredded fat free mozzarella cheese
11. 1 cup(s) Plain fat free Greek Yogurt
12. 4 piece(s) Trader Joe/s Italian lasagna noodles
13. 1/4 cup(s) grated parmesan cheese
Onion powder, to taste
1 tsp
Shredded fat free mozzarella cheese
16 oz
Plain fat free Greek yogurt
1 cup(s)
Trader Joe’s Italian lasagna noodles
4 piece(s)
Grated Parmesan cheese
ΒΌ cup(s)
8
4
Instructions
1 Sweat onions and garlic together for about 5 minutes (I use nonstick cooking spray
for 0 points)
2 Add Mushrooms and cook until all liquid absorbed. (be sure to season along the
way with salt, pepper, and a little italian seasoning)
3
Add ground chicken and cook until done.
4
5
:: Add tomatoes and season generously with all seasonings to taste. Cook until the
sauce thickens and reduces, about 30 minutes (longer is always better) Mix cheese and yogurt together and season generously with all seasonings except fenel
Sweat onions and garlic together for about 5 minutes (I use nonstick cooking spray
for 0 points)
2 Add Mushrooms and cook until all liquid absorbed. (be sure to season along the
way with salt, pepper, and a little italian seasoning)
3
Add ground chicken and cook until done.
4
5 Add tomatoes and season generously with all seasonings to taste. Cook until the
sauce thickens and reduces, about 30 minutes (longer is always better) Mix cheese and yogurt together and season generously with all seasonings except
fennel.
6
7 Place a small scoop of sauce in the bottom of an 8×8 baking dish. Layer with 2 sheets of the lasagna. add a generous scoop of sauce, then half the cheese mixture. Add a little sauce on top of the cheese mixture, then repeat the process.
you will make two noodle layers and two sauce and cheese layers. The lasagna will be almost overflowing and have a lot of liquid at this point, but
that is ok. Let it sit for 30 minutes so that the noodles absorb the liquid.
8
Top with parmesan cheese and bake at 375 for 45 minutes.