Craving lasagna, but can’t afford the carbs? Try this White Chicken Lasagna where spaghetti squash pinch-hits for the noodles.
When I got married (the first time), some friends of my in-laws threw us a shower when we visited for Christmas that year. The gifts we received were Christmas ornaments which I thought was a wonderful idea since we’d both been on our own for a while and already had two sets of kitchen stuff. My mother-in-law’s friend Carolyn hosted the shower and she served an amazing chicken lasagna. I immediately asked for the recipe. A gourmet cook, Carolyn was embarrassed to admit that her lasagna contained canned cream of chicken soup, but she gave me the recipe anyway.
I made Carolyn’s lasagna for many a dinner party. Once I was diagnosed with diabetes, I cut out most pasta dishes and completely forgot about the recipe. I ran across it the other day and decided to make a few healthy substitutions, namely the spaghetti squash for the pasta.
How I Made Healthier Chicken Lasagna
My first attempt was way too cheesy. All you could taste was cheese. Also, I cooked my spaghetti squash improperly and it turned to mush. And I forgot that the CompostMaster has an aversion to pimientos which were an ingredient in the original recipe.
My second attempt was much better. I cut back on the cheese and substituted red bell pepper for the pimientos. I also found a better way to cook the squash, modeled after the technique in Spaghetti Squash with Jalapeño Cream.
What to Serve with Chicken Lasagna
The next time you’re craving a creamy, cheesy, chicken lasagna, give this casserole a try. Serve it with Garlic Knots and a nice green salad – you can splurge and have bread since you aren’t having any pasta!
White Chicken "Lasagna" with Spaghetti Squash
- 1 spaghetti squash about 4 pounds
- 2 tablespoons olive oil
- 3/4 cup onion chopped
- 3/4 cup green bell pepper chopped
- 3/4 cup red bell pepper chopped
- 3 cloves garlic minced
- 1 can cream of chicken soup
- 1/3 cup milk
- 3/4 teaspoon dried basil
- 2 cups cottage cheese
- 2 eggs
- 4 cups cooked chicken shredded
- 8 ounces mozzarella cheese shredded
- 3/4 cup Parmesan cheese grated
Preheat oven on 375°F. Carefully cut squash in half lengthwise and remove seeds and strings. Line a baking sheet with parchment paper. Put squash, flesh side down, on baking sheet.
Bake until fork easily pierces flesh, about 40 minutes. Cool until easy to hold.
In a large saucepan, heat olive oil over medium heat. Sauté onion, green pepper, red pepper, and garlic until onion is soft and translucent.
Add soup, milk, and basil and reduce heat to low. Cook, stirring occasionally, until sauce is smooth.
Preheat oven to 350°F.
In a small bowl, combine cottage cheese and eggs. Stir until eggs are well-incorporated.
Spray a 13- x 9-inch baking dish with cooking spray.
Scrape half of squash into baking dish and distribute evenly. Cover with half of sauce, half of cottage cheese mixture, half of chicken, half of mozzarella, and half of Parmesan. Repeat layers.
Bake for 45 minutes or until top is golden brown.
Watching sodium? Use low-sodium cream of chicken soup. Almost all of the sodium in the recipe comes from the soup.
Watching fat? Use low-fat or nonfat cottage cheese and milk. You could also cut back on the amount of mozzarella and parmesan cheeses and use an egg substitute instead of whole eggs.