Beyond Decadent, Skinny Lasagna Alfredo
Get ready to thrill your family and friends with this, out-of-this-world, dish! No one will ever guess it’s low in calories.  It’s made skinny by using whole-grain lasagna noodles, delicious store-bought light Alfredo sauce, and reduced-fat cheese.  Each serving has 290 calories and 10 grams of fat. Just serve it with a simple Caesar salad. I’ve included a quick recipe under Serving Tips below. I hope you love this dish as much as my family and friends do!Why You'll Love This RecipeIt's not a traditional lasagna with red pasta sauce. It tastes especially rich with the Alfredo sauce. Adding chicken instead of ground beef works particularly well with the Alfredo sauce.
Why You’ll Love Beyond Decadent, Skinny Lasagna Alfredo
Fans of classic lasagna but watching their waistline would be delighted by a Beyond Decadent, Skinny Lasagna Alfredo. This recipe offers all the flavors and textures you crave in a lighter package. Layers of noodles, vegetables, and lean protein are smothered in a creamy Alfredo sauce, but with reduced-fat ingredients and smaller portions. It's the perfect weeknight comfort food that lets you indulge without guilt. You can enjoy the satisfying lasagna experience while keeping your health goals on track.Ingredients for Beyond Decadent, Skinny Lasagna Alfredo
This recipe offers a lighter take on classic lasagna Alfredo, perfect for those seeking a healthier comfort food option. Here's a look at each ingredient and its role:Base:- 9 dried whole-wheat or whole-grain lasagna noodles: These whole-wheat or whole-grain noodles provide a healthier base for the lasagna compared to traditional white lasagna noodles. They offer a source of fiber and add a slightly nutty flavor.
- 2 (10 ounce) containers Buitoni Light Alfredo Sauce (or similar): Light Alfredo sauce is the key to keeping this lasagna lower in fat and calories compared to traditional recipes using full-fat versions.
- 3 tablespoons lemon juice: Lemon juice adds a touch of acidity that helps to balance the richness of the Alfredo sauce and brightens up the overall flavor profile.
- ½ teaspoon cracked black pepper: Cracked black pepper adds a touch of heat and complexity to the flavor profile.
- 3 cups chopped, cooked chicken breast: Chopped, cooked chicken breast serves as the primary source of protein in this dish. You can use leftover chicken or cook some specifically for this recipe.
- 1 (10 ounce) package frozen chopped spinach, thawed and well-drained: Frozen chopped spinach adds a boost of vitamins and minerals, while its mild flavor complements the other ingredients. Thawing and draining it thoroughly ensures the lasagna won't become watery.
- 1 cup bottled roasted red sweet peppers, drained and chopped: Chopped roasted red peppers add a touch of sweetness, smokiness, and vibrant color to the lasagna.
How to Make Beyond Decadent, Skinny Lasagna Alfredo
Preparing the Noodles:- Preheat the Oven: Get your oven started by preheating it to 325 degrees Fahrenheit (165 degrees Celsius). This ensures the lasagna cooks through evenly.
- Cook the Lasagna Noodles: While the oven preheats, cook the lasagna noodles according to the package directions. This usually involves boiling them in salted water for a specific time.
- Drain and Cool the Noodles: Once cooked, drain the noodles in a colander. Then, rinse them with cold water to stop the cooking process and prevent them from sticking together. Drain again thoroughly to remove excess water.
- Combine Sauce and Seasonings: In a large bowl, combine both containers of Light Alfredo sauce, the lemon juice, and the cracked black pepper. Whisk or stir well to create a homogeneous mixture.
- Add Protein and Vegetables: To the sauce mixture, add the chopped, cooked chicken breast, the thawed and well-drained chopped spinach, and the chopped roasted red peppers. Gently fold them in using a spoon or spatula to ensure everything is evenly distributed.
- Prepare Baking Dish: Lightly coat a 12x13x2-inch baking dish or a 3-quart rectangular casserole dish with nonstick cooking spray. This prevents sticking and makes cleanup easier.
- Layer the Lasagna: Arrange 3 cooked lasagna noodles in a single layer on the bottom of the prepared baking dish.
- Layer the Filling: On top of the first layer of noodles, spread one-third of the chicken and vegetable mixture from the large bowl. This creates the first layer of filling.
- Repeat Layers: Repeat steps 4 and 5 two more times, creating a total of three layers of noodles and two layers of filling.
- Bake Covered: Cover the assembled lasagna tightly with aluminum foil. This traps steam and helps the lasagna cook evenly throughout. Bake the covered lasagna in the preheated oven for 45 minutes.
- Uncover, Top with Cheese, and Bake Again: After 45 minutes, remove the lasagna from the oven and carefully uncover it. Sprinkle the top evenly with the shredded reduced-fat cheese (either 4-cheese Italian blend or mozzarella). Bake the lasagna uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let Stand Before Serving: Once baked, remove the lasagna from the oven and let it stand for 15 minutes before cutting and serving. This allows the lasagna to set slightly and prevents it from falling apart when sliced.
Helpful Tips About this Recipe
Shopping Tips
There are several brands of whole wheat or whole grain lasagna noodles that will work great for this recipe. I used a brand called Eating Right and bought it at Vons/Safeway. Use Buitoni Light Alfredo Sauce, if possible. It comes in a 10-ounce container and can be found in most supermarkets in the refrigerator section where fresh pasta and sauces are displayed. If you can’t find it, there are several brands of jarred light Alfredo sauce in the pasta aisle. They come in a larger, 15-ounce jar, so you’ll need to buy 2 and save the extra for another use. Sargento’s Reduced-fat 4 Cheese Italian Blend is delicious. If you can’t find it use any brand of reduced-fat mozzarella cheese. Jarred roasted red peppers are sold in most supermarkets. They’re packed in water, not oil. I used about ½ jar of Trader Joe’s fire-roasted red peppers.
Prep Tips
Trader Joe’s sells wonderful packages of cooked chicken breasts or buy your favorite. Here’s a quick way to cook chicken instead of using store-bought: Season 1 pound raw boneless, skinless chicken breast halves with ¼ teaspoon salt and ⅛ teaspoon ground black pepper. Heat 1 teaspoon olive oil in a nonstick pan over medium-high heat. Reduce heat to medium. Add chicken and cook, uncovered, 8 to 12 minutes or until no longer pink, turning halfway through cooking. Cool chicken slightly before chopping.
Serving Tips
Serve this lasagna with a simple Caesar salad. Here’s an easy recipe: In a large bowl add 1 bag of romaine lettuce, 1 cup cherry tomatoes, sliced, ¼ cup chopped scallions and 1½ tablespoons grated Parmesan cheese. Toss with about 3-4 tablespoons Light Caesar Dressing such as Cardini’s Light Caesar Vinaigrette Dressing or Girard’s Light Caesar Dressing. This salad serves 4-5 side salads.
It’s also fun to serve with Super Low Calorie Caesar Salad on a Stick.
The entire family will love these!
WW Freestyle SmartPoints 7-Blue
WW SmartPoints 8-Green
There are several brands of whole wheat or whole grain lasagna noodles that will work great for this recipe. I used a brand called Eating Right and bought it at Vons/Safeway. Use Buitoni Light Alfredo Sauce, if possible. It comes in a 10-ounce container and can be found in most supermarkets in the refrigerator section where fresh pasta and sauces are displayed. If you can’t find it, there are several brands of jarred light Alfredo sauce in the pasta aisle. They come in a larger, 15-ounce jar, so you’ll need to buy 2 and save the extra for another use. Sargento’s Reduced-fat 4 Cheese Italian Blend is delicious. If you can’t find it use any brand of reduced-fat mozzarella cheese. Jarred roasted red peppers are sold in most supermarkets. They’re packed in water, not oil. I used about ½ jar of Trader Joe’s fire-roasted red peppers.
Prep Tips
Trader Joe’s sells wonderful packages of cooked chicken breasts or buy your favorite. Here’s a quick way to cook chicken instead of using store-bought: Season 1 pound raw boneless, skinless chicken breast halves with ¼ teaspoon salt and ⅛ teaspoon ground black pepper. Heat 1 teaspoon olive oil in a nonstick pan over medium-high heat. Reduce heat to medium. Add chicken and cook, uncovered, 8 to 12 minutes or until no longer pink, turning halfway through cooking. Cool chicken slightly before chopping.
Serving Tips
Serve this lasagna with a simple Caesar salad. Here’s an easy recipe: In a large bowl add 1 bag of romaine lettuce, 1 cup cherry tomatoes, sliced, ¼ cup chopped scallions and 1½ tablespoons grated Parmesan cheese. Toss with about 3-4 tablespoons Light Caesar Dressing such as Cardini’s Light Caesar Vinaigrette Dressing or Girard’s Light Caesar Dressing. This salad serves 4-5 side salads.
It’s also fun to serve with Super Low Calorie Caesar Salad on a Stick.The entire family will love these!
WW Freestyle SmartPoints 7-Blue
WW SmartPoints 8-Green
| SKINNY FACTS: for 1 serving (1 slice) 290 calories, 10g fat, 5g sat.fat, 51mg chol, 24g protein, 26g carbs, 3g fiber, 503mg sodium, 3g sugar |
| FACTS: for Freestyle SmartPoints 210 calories, 5g sat. fat, 3g sugar, 9g protein |
Beyond Decadent, Skinny Lasagna Alfredo
Ingredients
- 9 dried whole-wheat or whole-grain lasagna noodles, see shopping tips
- 2 (10 ounces) containers Buitoni Light Alfredo Sauce, see shopping tips
- 3 tablespoons lemon juice
- ½ teaspoon cracked black pepper
- 3 cups chopped, cooked chicken breast, see prep tips
- 1 (10 ounces) package frozen chopped spinach, thawed and well-drained
- 1 cup bottled roasted red sweet peppers, drained and chopped, see shopping tips
- ½ cup Sargento reduced-fat 4 cheese Italian blend or reduced-fat mozzarella, shredded
Instructions
- Preheat oven to 325 degrees. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a large bowl, combine both packages of Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.
- Lightly coat a 12 or 13 x 9 x 2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Arrange 3 cooked noodles in the bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover with foil and bake for 45 minutes.
- Uncover; sprinkle with cheese. Bake, uncovered for 10 minutes more or until cheese is melted. Let stand 15 minutes before serving.
- Cut into 9 slices. This casserole freezes great.
Nutrition
Serving: 1sliceCalories: 290kcalCarbohydrates: 26gProtein: 24gFat: 10gSaturated Fat: 5gCholesterol: 51mgSodium: 503mgFiber: 3gSugar: 3gBlue Smart Points: 7Green Smart Points: 8Plus Points: 7
Tried this recipe?Let me know how it was!