NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked chicken breast

2 sheets Whole wheat lasagna noodles

2 tbsp Part-skim ricotta cheese

1 tbsp Grated parmesan cheese

1 cup Fresh spinach

0.5 cup Steamed cauliflower florets

0.25 cup Unsweetened almond milk

1 clove Garlic

1 tsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Nutmeg

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.

• 3

  In a high-speed blender, combine the steamed cauliflower, almond milk, minced garlic, nutritional yeast, sea salt, black pepper, and nutmeg; blend until the sauce is completely smooth and creamy.

• 4

  In a small mixing bowl, toss the shredded cooked chicken breast with the fresh spinach and the ricotta cheese.

• 5

  Spread a small spoonful of the cauliflower Alfredo sauce on the bottom of a single-serve baking dish.

• 6

  Place one lasagna noodle over the sauce, then spread half of the chicken and spinach mixture on top, followed by more sauce.

• 7

  Repeat the layer with the second noodle, the remaining chicken mixture, and the remaining sauce.

• 8

  Sprinkle the grated parmesan cheese evenly over the top.

• 9

  Bake for 20-25 minutes until the sauce is bubbling and the parmesan has formed a light golden crust.