Slow Cooked Spicy Chicken Lasagna

10 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 680g (24oz) diced chicken breast
• 680g (24oz) boneless skinless chicken thighs
• 45g (3 Tbsp) tomato paste
• 30g (2 Tbsp) chicken bouillon
• 2, 25oz jars of spicy marinara sauce
• 2 Tbsp red chili flakes
• 2 Tbsp Italian seasoning
• 200g (1 cup) red lentils
• 454g (16oz) chicken bone broth
• 900g (2, 16oz tubs) 2% cottage cheese
• 227g (2 cups) reduced-fat mozzarella
• 30g (1/2 cup) Parmigiano Reggiano
• Handful chopped chives & basil
• Salt/garlic powder to taste
• Salt/garlic powder to taste
• 425g (15 oz) no-boil lasagna sheets*
• 227g (2 cups) reduced-fat mozzarella
• 40g (1/3 cup) Parmigiano Reggiano

Instructions

1. Combine the chicken breast, chicken thighs, tomato paste, chicken bouillon, marinara sauce, red chili flakes, Italian seasoning, red lentils, and bone broth in a slow cooker.
2. Cook on high for 4 to 5 hours or on low for 6 to 7 hours.
3. Shred the chicken directly in the slow cooker using a spatula or by pressing against the sides.
4. Stir the cottage cheese, mozzarella, parmesan, chives, salt, and garlic powder into the chicken mixture.
5. In a roasting pan, create layers by starting with a thin layer of sauce, followed by lasagna sheets, then sauce, repeating until you have 4 layers of sheets and 5 layers of sauce.
6. Top the final layer with mozzarella and parmesan.
7. Cover the pan tightly with foil and bake at 375°F for approximately 40 minutes.
8. Remove the foil and broil for 5 to 10 minutes until the top is bubbly and browned.
9. Allow the lasagna to rest for 15 to 20 minutes before slicing.