This twist on traditional lasagna from Samantha Miner of myweightlossdream is not only delicious, but a lot lower in calories as well.
1 Medium Onion, finely chopped 4 Garlic Cloves, peeled and grated 1tsp. Tomato Puree 80z Chicken Breasts, diced into cubes 14 oz can of Chopped Tomatoes 1Tbsp. Oregano 1Tbsp. Tarragon Salt & Pepper 6 Sheets of Lasagna noodles, cooked and cooled 1 cup Cheese Sauce (Bechamel)
1 1/2c. Reduced-Fat Cheddar Cheese
Instructions: Pre-heat oven to 375 degrees. Heat a wok sprayed with one calorie cooking spray and then cook the onion and garlic for 5 minutes, stirring occasionally, until soft and golden. Add the chicken and cook, stirring occasionally, for a further 5 minutes. Add the tomatoes, oregano, tomato puree and seasoning. Heat through until the chicken is also golden. Spoon half the chicken mixture into a lasagna dish and top with 3 sheets of noodles. Then repeat the layers until you’ve run out of chicken mixture. Layer the top with your cheese sauce and then grate the cheese over the top of your lasagna. Transfer the lasagna dish to the oven and bake for 30-40 minutes until the topping is golden brown, bubbling and cooked through.