Food & Drink

Avoid “Gain Pain” with Pasta-Less Chicken Lasagna

Pasta-Less Chicken Lasagna {serves 8}

It might seem strange at first to eliminate the pasta out of a classic pasta dish, but we swear you won’t miss it a bit if you just take some time to prepare the other ingredients the veloce way to make this a winner winner chicken dinner. Andiamo!

1 whole rotisserie chicken (or turkey sausage)**

cup unflavored whey protein powder (optional)*

1 cup 2 percent cottage cheese

2 cups tomatoes (blended)

1 egg, beaten with a fork

1 egg white, beaten with fork

8 oz. fresh spinach or kale (cut into fine pieces)

12 slices provolone cheese, sliced extra thin from deli

¼ cup ricotta cheese

½ cup low-moisture, part-skim

shredded mozzarella cheese

4 cloves of garlic, minced

1 tsp. extra virgin olive oil*

2 tbs. dried oregano

1 tsp. basil

Sea salt and black pepper to taste


Lay the provolone cheese slices ¼ inch apart on wax paper and place them in the freezer overnight to dry. When cheese has fully dried, it will resemble pasta shells.

Preheat oven to 350º F. Remove pasta shells from freezer and set aside. Mix all remaining ingredients in large bowl and place initial layer of “pasta” shells into bottom of 10 inch by 14-inch baking dish. Continue alternating layers with meat mixture and cheese “pasta” shells.

Bake for 30 minutes and then let set for 30 minutes to cool. Cut and enjoy.

**One rotisserie chicken (skin removed) normally yields about 20 oz. of meat. If you prefer, substitute 20 oz. of grilled chicken breasts, seasoned to your liking.