2chicken breasts (about 600 g - 1.3 lbs) - or rotisserie chicken
4cupschicken stockor vegetable stock
1medium cauliflowerabout 1.2 kg - 2.6 lbs, cut into florets
1tbspbutterabout 15 g
4large garlic clovesfinely minced
3cupwhite mushroomssliced - see notes
Freshly cracked black pepperto taste
1cup+ ½ cup mozzarellashredded
9oz- 250 g oven ready lasagna sheetsuse gluten free lasagna for GF
Preheat oven to 360F - 180C.
Prepare chicken. Place chicken in a medium pot and cover with water. Cook on medium heat for about 20-25 minutes. Drain and set aside until cool enough to handle. Chop in very small pieces. You can use your food processor for that: cut the breasts in 3-4 pieces, place in the food processor and pulse just a few seconds, or until finely chopped (don't pulse too much tough, you don't want ground chicken). Set aside.
Prepare alfredo sauce. Fill a large pot with 4 cups of stock and 4 cups of water. Bring to a boil. Add cauliflower florets, cover and cook for 10 minutes or until cauliflower is very tender. Transfer cauliflower to the bowl of your food processor using a slotted spoon. Add 1 cup of cooking liquid and process for about 3-4 minutes or until very smooth. You can also use a blender, but if you do, you might need to process the cauliflower in two batches. Add 1 cup of mozzarella, 1 cup of parmesan, nutmeg and freshly cracked black pepper. Process again until smooth. Separate and reserve 1 ½ cups of sauce and set aside.
Prepare filling. Melt butter in a large skillet over medium heat. Add garlic and cook until just fragrant, about 30 seconds. Add mushroom and cook until they soften, then add spinach and cook until wilted. Add reserved chicken and reserved Alfredo sauce (except the 1 ½ cups you saved), and mix until everything is well combined. Taste and adjust salt and pepper if needed.
Assemble lasagna.Spray a large baking dish with cooking spray. Place 2 or 3 lasagna sheets (depending on their size) on the bottom of the baking dish, breaking up the sides of the sheets to fit if needed. Top with ⅓ chicken alfredo mixture. Top with 2-3 more lasagna sheets and ⅓ chicken alfredo mixture. Repeat layering once and finish with lasagna sheets. Spread reserved alfredo sauce on top of the last layer.
Cover loosely with foil and bake for 30 minutes. Scatter remaining cheese (½ cup) and cook for an extra 15 minutes or until golden.
If you don't like mushrooms or spinach, you can use other veggies like broccoli, kale, bell pepper...
Skinny Chicken Alfredo Lasagna
Amount Per Serving (1 /8th)
Calories 422Calories from Fat 117
% Daily Value*
Saturated Fat 6g38%
Vitamin A 1360IU27%
Vitamin C 77.8mg94%
* Percent Daily Values are based on a 2000 calorie diet.