Low Carb Chicken Lasagna

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I was hit with inspiration the other day as I was planning our meals. I have been doing a lot of recipes with soft cheeses stuffed into flattened chicken.

I had some low fat ricotta left over from another recipe and I was trying to think how could I use this up. Lasagna was the first thing that came to mind, but I cannot do pasta.

That’s when I came up with Low Carb Chicken Lasagna!

Low Carb Chicken Lasagna


  • 2 chicken breasts (4 ounces each)
  • 1 cup spaghetti sauce
  • 1/4 cup low fat ricotta
  • 1/4 cup low fat cottage cheese
  • 1/2 T Italian seasoning
  • 1/4 cup low fat mozzarella
  • salt & pepper


  1.  Pound chicken to 1/4 inch thickness and season with salt and pepper
  2. Mix ricotta, cottage cheese and seasoning
  3. Pour 1/2 cup of spaghetti sauce on the bottom of your crock pot
  4. Place chicken breast in dish and fill with half of the ricotta mixture. Roll meat around filling. If you need you can hold it closed with a toothpick. Repeat with second breast.
  5. Pour remaining spaghetti sauce on chicken
  6. Cook on low for 4-6 hours
  7. 10 minutes before serving sprinkle cheese on top and place lid back on crock pot to melt cheese

Serves: 2 | Calories: 285 | Carbs: 13 | Fat: 8 | Protein: 24 | Fiber: 4

I cooked ours for 8 hours and it was a little dry that’s why I adjusted the timing, if you do make it and find the perfect timing let me know! Oh and yes I used cheddar cheese because I forgot to get mozzarella at the store, still very yummy.

I hope you enjoy my recipes as I’m not a great cook, but am having fun learning how to make healthier meals for me and my family.


  1. Ainna
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