Lasagna is a fantastic classic because there are so many ways to customize it. You can use all different vegetables, herbs, themes or proteins. The way I keep my versions lighter is by using lower fat (not fat-free) cheese and fat-free ricotta (or in this case sour cream). It takes a while to bake but just minutes to pull together, and it makes eight servings so pack up the leftovers for easy, healthy, delicious on-the-run lunches or dinners!
Chicken Fajita Lasagna
8 servings
295 calories, 6 g fat, 35 g carbs, 26 g protein
Ingredients
- 9 pieces Barilla no-cook lasagna noodles
- 1 jar (15 oz) organic chipotle salsa
- 1 can low sodium black beans (rinsed)
- 1/2 cup corn
- 1 lb boneless skinless chicken breast, cut into strips
- 1 packet low sodium taco seasoning
- 1/2 cup diced onion
- 1 cup diced green pepper
- 1 1/2 cups low-fat Mexican blend cheese
- 3/4 cup fat-free sour cream
Directions
- Heat oven to 375 F and mix together corn and beans.
- Over medium heat, cook onions, peppers, chicken and taco seasoning (with 1/2 cup water) for 8-10 minutes until completely cooked.
- Build your lasagna: 1/4 of the salsa, 3 noodles, 1/2 of the bean mixture, 1/2 of the chicken mixture, 1/2 cup cheese, 1/2 of the sour cream, 1/4 of the salsa; 3 noodles, 1/2 of the bean mixture, 1/2 of the chicken mixture, 1/2 cup cheese, 1/2 of the sour cream, 1/4 of the salsa; 3 noodles, remaining cheese and remaining salsa.
- Cover loosely with tin foil and bake for one hour. Remove tin foil and bake 15 more minutes.