Lasagna comes from the Greek word “lasanon”, which means chamber pot. Italy is widely believed to be where lasagna originated, but some evidence suggest that lasagna is very similar to the meal that England’s King Richard II ate in the 1300s.

Traditionally, lasagna is made by layering pasta, cheese and meat sauce or tomato sauce. Here’s a healthy low-fat chicken lasagna recipe you might want to try out.

Better For You Chicken Lasagna

* 3 chicken breast halves, skinless and boneless
* 6 lasagna noodles, uncooked
* 1 cube chicken bouillon
* 1/4 cup hot water
* 1 8-oz. package low-fat cream cheese, softened
* 2 cups low-fat mozzarella cheese, shredded
* 1 26-oz. jar low sodium spaghetti sauce

Preheat oven to 350ºF. Place chicken breasts in a pot. Cover chicken breasts with enough water and bring to a boil. Boil for 15 minutes or until chicken juices are clear. Take chicken breasts out of pain, drain, shred and set aside. Do not discard water.

Place bouillon in the pot with hot water. When bouillon is completely dissolved, add shredded chicken breasts, cream cheese and half of the mozzarella cheese in the pot. Mix well and set aside.

Spread 1/3 of the spaghetti sauce across the bottom of a large baking dish. Place a layer of the chicken mixture over spaghetti sauce then lay three lasagna noodles over it. Spread another layer of spaghetti sauce, followed by a layer of chicken mixture and three lasagna noodles. Repeat the process, ending with the spaghetti sauce on top. Spread the remaining mozzarella cheese on top.

Bake between 45 and 60 minutes or until the lasagna noodles are tender.

Nutritional Information: Each serving has 452 calories, 25.4g fat, 101mg cholesterol, 968mg sodium, 29.5g total carbohydrates, 2.8g dietary fiber and 26.6g protein.

You can use any other kind of cheese for this chicken lasagna recipe as well as use bechamel sauce and even spinach.

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