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2025-06-07 14:13:06

If you're craving a comforting classic without the carbs, this Low-Carb Chicken Lasagna Bake is your new best friend! Packed with flavor and oozing cheesy goodness, it's sure to please the whole family.

Ingredients:
- 2 cups cooked shredded chicken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup sugar-free marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)

Directions:
1. Start by preheating your oven to 375°F (190°C).
2. In a large bowl, mix together the cooked shredded chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper. Stir it all until well combined – you want that cheesy goodness to shine!
3. Spread half of the marinara sauce across the bottom of a 9x13 inch baking dish. This will be the delicious foundation for your lasagna bake.
4. Layer half of the chicken mixture evenly over the marinara sauce, making sure every bite has that savory goodness.
5. Spoon more marinara sauce on top of the chicken layer, spreading it out evenly.
6. Now, repeat the layers! Add the remaining chicken mixture on top of the marinara, followed by the last bit of sauce.
7. For the grand finale, sprinkle the remaining mozzarella cheese over the top. We're aiming for bubbly, cheesy perfection!
8. Cover your baking dish with aluminum foil and pop it in the oven for 25 minutes.
9. After that, remove the foil and bake for an additional 15 minutes, or until the cheese is a beautiful golden brown and bubbling away.
10. Once it’s out of the oven, let it cool for about 5-10 minutes before diving in. Feel free to garnish with fresh basil for that extra touch!

Nutritional Info (per serving, makes about 6 servings):
- Calories: 320
- Protein: 30g
- Fat: 20g
- Carbohydrates: 6g
- Fiber: 1g

#LowCarb #HealthyEating #ChickenLasagna #KetoFriendly #ComfortFood

If you're craving a comforting classic without the carbs, this Low-Carb Chicken Lasagna Bake is your new best friend! Packed with flavor and oozing cheesy goodness, it's sure to please the whole family. Ingredients: - 2 cups cooked shredded chicken - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1 cup sugar-free marinara sauce - 1/2 cup grated Parmesan cheese - 1 large egg - 2 teaspoons Italian seasoning - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh basil for garnish (optional) Directions: 1. Start by preheating your oven to 375°F (190°C). 2. In a large bowl, mix together the cooked shredded chicken, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper. Stir it all until well combined – you want that cheesy goodness to shine! 3. Spread half of the marinara sauce across the bottom of a 9x13 inch baking dish. This will be the delicious foundation for your lasagna bake. 4. Layer half of the chicken mixture evenly over the marinara sauce, making sure every bite has that savory goodness. 5. Spoon more marinara sauce on top of the chicken layer, spreading it out evenly. 6. Now, repeat the layers! Add the remaining chicken mixture on top of the marinara, followed by the last bit of sauce. 7. For the grand finale, sprinkle the remaining mozzarella cheese over the top. We're aiming for bubbly, cheesy perfection! 8. Cover your baking dish with aluminum foil and pop it in the oven for 25 minutes. 9. After that, remove the foil and bake for an additional 15 minutes, or until the cheese is a beautiful golden brown and bubbling away. 10. Once it’s out of the oven, let it cool for about 5-10 minutes before diving in. Feel free to garnish with fresh basil for that extra touch! Nutritional Info (per serving, makes about 6 servings): - Calories: 320 - Protein: 30g - Fat: 20g - Carbohydrates: 6g - Fiber: 1g #LowCarb #HealthyEating #ChickenLasagna #KetoFriendly #ComfortFood

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