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Chicken Lasagna With White Sauce

Dinner, Low Phosphorus, Low Potassium, High Protein, Low Sodium

Ingredients

Based on 6 servings per recipe.

  • 6 ounces chicken (breast or thigh)
  • 12 ounces low sodium chicken broth
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 1 tablespoon oregano
  • 1/4 teaspoon black pepper
  • 1/4 cup white wine (optional)
  • 1/2 cup mushrooms, thick sliced
  • 3 tablespoons flour
  • 6 ounces cream cheese
  • 1 1/2 cups mocha mix (or any non-dairy creamer)
  • 1/4-1/2 teaspoon nutmeg
  • 1/2 cup fresh parmesan cheese, grated
  • 1 1/2 zucchini, sliced into little moons
  • 1 package no boil lasagna noodles

Preparation

  1. Pre-heat oven to 375 degrees.
  2. Place chicken and broth in small pot and bring to boil, reduce heat to simmer until chicken is white and fully cooked. Chicken will cook faster if cut into pieces.
  3. Meanwhile, in a large saute pan, over medium heat, heat olive oil, add onion, oregano, and black pepper and saute for 5 minues or until onion begins to soften.
  4. If using wine, add to pan and allow to evaporate.
  5. Add mushrooms.
  6. Sprinke flour evenly over pan, stirring to evenly distribute flavors. Ingredients in pan should look clumpy.
  7. Allow this to cook for a few minutes (~3 minutes).
  8. Break up cream cheese and add to pan, stirring once again until melted and evenly distributed. (~2 minutes)
  9. Slowly add Mocha mix to the pan, stirring once again.
  10. Ingredients should be thickening up and not be clumpy. If it’s still clumpy, keep stirring to break them up.
  11. Add nutmeg.
  12. Stir in parmesan cheese and keep stirring as it cooks for another 5 minutes, the sauce should also be thickening up.
  13. Remove chicken from pot (save the broth) and using two forks, shred chicken apart, trying to keep pieces even.
  14. Set aside.
  15. Stir in 1/2 cup of leftover broth into cream mixture to thin it out, stirring occasioanlly for 2 minutes.
  16. Place lasagna sheets into pan, top with 1/3 of the sauce, then 1/2 the chicken, and 1/2 of the zucchini pieces (evenly spread on top); repeat layers again, topping it off with the remaining sauce.
  17. Cover in foil and place in oven for 30 minutes, and remove foil for last few minutes until desired crispiness.

About This Recipe

A great way to use up any leftover chicken. Mae it your own by adding other vegetables to the layers.

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