500gchicken meat from bonelessskinless breasts, cut into 1” cubes
½tspHimalayan or fine sea salt
½tspfreshly cracked black pepper
350g1% fat cottage cheese
150glight cream cheese
1can artichoke heartsdrained and cut into bite size pieces
1can sliced water chestnutsdrained and coarsely chopped
75gcup sun-dried tomatoeschopped
Preheat your oven to 350°F.
Cook the lasagnas according to the instructions on the package.
Meanwhile, coat a large non-stick pan with cooking spray or a tiny little bit of olive oil and heat over medium high heat. When pan is hot enough, add the pieces of chicken and cook until nice and golden brown on all sides. Add onions, garlic, salt and pepper and continue cooking until the onions become translucent and take a slight golden coloration. Kill the heat and set aside to cool.
In the bowl of your food processor, combine cottage cheese, cream cheese, parmesan cheese, buttermilk and mustard and process until well combined and super creamy. Add basil and parsley and pulse a few times just to incorporate.
Transfer half of this cheese mixture to a large mixing bowl. Stir in artichokes, chestnuts, sun-dried tomatoes, reserved chicken mixture and 100 grams of the grated mozzarella. Mix delicately until well combined.
Spread half the plain cheese mixture at the bottom of a 12 x 9 baking dish. Cover with 3 lasagna noodles. Top that with one third of the cheesy chicken mixture and add another 3 noodles. Repeat chicken mixture then 3 more noodles followed by last of the chicken mixture and last 3 noodles; finally, spread remaining plain cheese mixture and sprinkle remaining 125g mozzarella on top.
Bake in the oven for 25-30 minutes, until top gets all golden and bubbly.
Let cool for at least 5 minutes before serving.
Cheesy Chicken and Artichoke Lasagna https://thehealthyfoodie.com/cheesy-chicken-and-artichoke-lasagna/