I’m a little sleepy starting off the week… luckily my wonderful roommate did the grocery shopping so that some meal prep could be done for the week. In an attempt to try and add more veggies to my life I thought I should make something easy to freeze, make, and great for lunch. Lasagna is a great customizable food that fits all of those aspects.
- 3 chicken Breasts
- 1tsp coconut oil (or any other oil for cooking)
- 2 zucchinis sliced into strips
- 1 eggplant cut into rounds
- 2 packages frozen spinach
- 2 containers low fat alfredo sauce
- 1 package Italian cheese blend
- 1/2 package Mexican cheese blend
- 1 box ready to bake lasagna noodles
- Italian seasoning
- Salt and pepper
- 1 cup cottage cheese
- 1 container cream of chicken diluted with 1/2 cup milk
1.Complete your mise in place “putting in place” (meaning chop all your veggies and bring all your ingredients to the counter top) I used a mandolin to thinly cut strips of zucchini. You want to cut thin rounds of eggplant (1/4”) and thaw out the spinach beforehand. Turn on your oven to 375 degrees.
2.Butter fly the chicken giving you 6 thin pieces. Season the chicken with the Italian seasoning, salt and, pepper. Preheat a pan with 1 tsp coconut oil (or any oil you have) to medium high. Cook chicken till brown on each side (about 5min may not be done all the way).
3.Now we layer! Spray a 9×13 glass or metal pan with cooking spray lightly. Put down some sauce to lightly cover the bottom. Add a layer of noodles side by side. Add cheese then veggies and chicken followed by more sauce and cheese. Dollop the cottage cheese on top before your next layer of noodles. Then repeat.
4.Top your final layer noodles and any remaining sauce followed by the cream of chicken and cover with cheese. Cover with foil and bake in the oven for 45min covered and cook 15min uncovered. Let sit for 20min to let set. Serve with bread and of course wine. Once cooled all the way I cut it into portions and did the meal prep. Super easy!
Happy Tuesday lovers!