Chicken Alfredo Lasagna Bowls

Step by Step Instructions

1. 1

   In a small bowl, mix together cottage cheese, parmesan cheese, salt, pepper, garlic powder, and Italian seasoning. Set aside.

   For this step

   • 1 ⅓ cup cottage cheese
   • 1/2 cup shredded parmesan cheese
   • 1/2 teaspoon salt
   • 1/2 teaspoon pepper
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon Italian seasoning
2. 2

   To each bowl, cut ½ of an egg white wrap into pieces (like about 1-2 inch squares) and place on the bottom of each bowl. Or if using hearts of palm noodles, add 2 noodles to the bottom of each dish.

   For this step

   • 4 egg white wraps
3. 3

   Evenly divide and spread half of the cottage cheese mixture over the top of the “noodles” across the bowls.

4. 4

   Then to each bowl, add the following layers in this order: 1/4 cup cooked spinach, 2 tablespoons alfredo sauce, 2 oz chicken, repeat the noodle layer, remaining cottage cheese mixture, 2 oz chicken, 2 tablespoons alfredo sauce, and 2 oz mozzarella cheese.

   Per bowl

   • 1/4 cup cooked spinach
   • 2 tablespoons alfredo sauce
   • 2 oz chicken
   • repeat the noodle layer
   • remaining cottage cheese mixture
   • 2 oz chicken
   • 2 tablespoons alfredo sauce
   • 2 oz mozzarella cheese
5. 5

   If enjoying now, place the bowls on a rimmed baking sheet and bake at 350°F for 30 minutes or until the cheese is bubbly and starts to turn golden. Or place in the air fryer, and bake at 350°F for 10–15 minutes. Or microwave for 3-5 minutes. To store in the refrigerator or freezer, cover with lid and place in the refrigerator for up to 5 days or freezer for 2-3 months.