White Chicken "Lasagna" with Spaghetti Squash
Skip the high-carb pasta and dive into this rich, delicious white chicken lasagna with spaghetti squash instead! It’s easy to make and always a crowd-pleaser.
Ingredients
- 1 spaghetti squash, (about 4 pounds)
- 2 tablespoons olive oil
- ¾ cup onion, (chopped)
- ¾ cup green bell pepper, (chopped)
- ¾ cup red bell pepper, (chopped)
- 3 cloves garlic, (minced)
- 1 can cream of chicken soup
- ⅓ cup milk
- ¾ teaspoon dried basil
- 2 cups cottage cheese
- 2 eggs
- 4 cups cooked chicken, (shredded)
- 8 ounces mozzarella cheese, (shredded)
- ¾ cup Parmesan cheese, (grated)
Instructions
Cook Squash
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Carefully cut the squash in half lengthwise and remove seeds and strings.1 spaghetti squash
- Put squash, flesh side down, on the baking sheet and bake until fork-tender, about 40 minutes. Remove from the oven and allow to cool.
Make Sauce
- Heat the olive oil in a large saucepan over medium heat.2 tablespoons olive oil
- Add the onion, green pepper, red pepper, and garlic, then sauté until the onion is soft and translucent.¾ cup onion, ¾ cup green bell pepper, ¾ cup red bell pepper, 3 cloves garlic
- Add the soup, milk, and basil, then reduce the heat to low. Cook, stirring occasionally, until the sauce is smooth.1 can cream of chicken soup, ⅓ cup milk, ¾ teaspoon dried basil
Assemble Casserole
- Turn the oven down to 350°F.
- In a small bowl, combine the cottage cheese and eggs, stirring until the eggs are well incorporated.2 cups cottage cheese, 2 eggs
- Spray a 13- x 9-inch baking dish with cooking spray, then scrape half of the squash into the baking dish and distribute evenly.
- Cover the squash with half of the sauce, half of the cottage cheese mixture, half of the chicken, half of the mozzarella, and half of the Parmesan.4 cups cooked chicken, 8 ounces mozzarella cheese, ¾ cup Parmesan cheese
- Repeat the layers, using the rest of the ingredients in the 2nd layer.
- Place in the oven and bake for 45 minutes or until the top is golden brown.
Notes
This recipe is for 8 servings of lasagna.
To reduce the sodium, use a low-sodium cream of chicken soup.
To lower the fat, use low-fat or nonfat cottage cheese and milk. You could also cut back on the amount of mozzarella and Parmesan cheese or use an egg substitute instead of whole eggs.
Lasagna can be stored covered in the refrigerator for 3-4 days. Allow to cool completely before covering to avoid condensation that will make the top layer mushy.
Nutrition Info Per Serving
Nutrition Facts
White Chicken "Lasagna" with Spaghetti Squash
Serving Size
0 g
Amount per Serving
Calories
364
% Daily Value*
Fat
12.9
g
20
%
Saturated Fat
5.5
g
28
%
Trans Fat
0
g
Polyunsaturated Fat
1.4
g
Monounsaturated Fat
4
g
Cholesterol
130.4
mg
43
%
Sodium
697.5
mg
29
%
Potassium
598.3
mg
17
%
Carbohydrates
26.7
g
9
%
Fiber
4.5
g
18
%
Sugar
11.7
g
13
%
Protein
28.9
g
58
%
Vitamin A
950
IU
19
%
Vitamin C
30.5
mg
37
%
Calcium
420
mg
42
%
Iron
1.8
mg
10
%
Net carbs
22.2
g
* Percent Daily Values are based on a 2000 calorie diet.