Lasagna is that cozy dinner that feels like a warm hug after a long day. This high protein chicken lasagna takes that familiar comfort and adds a healthy twist with lean ground chicken and whole wheat noodles. It’s the kind of dish that fills the kitchen with a savory aroma that lingers in the air, drawing everyone to the table before it’s even ready.

I remember the first time I made this lasagna—it was a chaotic evening, with dinner plans running late and the kids asking for snacks somewhere around the third layer. The timer beeped just as I was wiping marinara off my sleeve, and the golden bubbly cheese on top was enough to make me forget the mess. That moment, when I finally sat down with a forkful, the creamy cottage cheese mixed with spinach and the tender chicken sauce all hit the spot. It wasn’t fancy, and honestly, I wasn’t sure if the whole wheat noodles would hold up, but everything came together in a way that felt just right. It’s one of those meals where the imperfections—like a slightly uneven cheese layer or a forgotten sprinkle of Parmesan—don’t matter at all.

This lasagna is packed with protein without feeling heavy, making it a great option for a family meal that satisfies and nourishes.
The use of whole wheat noodles adds a subtle nuttiness and extra fiber, but they do require a little extra care to avoid overcooking.
It’s simple — and that’s kind of the point. No complicated steps, just layers of flavor that come together beautifully.
The cottage cheese and spinach mix adds a fresh twist, though I usually sneak in a bit more spinach than the recipe calls for, just because I like the texture.

If you’ve been hesitant about layering a lasagna with chicken instead of beef, this recipe might change your mind. It’s a balanced dish that feels indulgent but leaves you feeling good—perfect for those nights when you want to treat yourself without the guilt.

High Protein Chicken Lasagna

Close-up of a creamy chicken lasagna with layers of pasta and cheese, perfect for a high protein meal.

Print Recipe

A delicious and nutritious high protein chicken lasagna made with lean ground chicken, cottage cheese, and whole wheat noodles for a satisfying and healthy meal.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Yield: 6

Ingredients

Scale

12 whole wheat lasagna noodles
1 tablespoon olive oil
1 pound lean ground chicken
1 medium onion, finely chopped
3 cloves garlic, minced
1 (24-ounce) jar marinara sauce
1 (15-ounce) container low-fat cottage cheese
1 large egg
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh spinach, chopped

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Instructions

Preheat the oven to 375°F (190°C).
Cook the whole wheat lasagna noodles according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until softened.
Add the ground chicken to the skillet and cook until browned and cooked through, breaking it apart with a spoon, about 6-8 minutes.
Stir in the marinara sauce, dried basil, dried oregano, salt, and black pepper. Simmer the sauce for 5 minutes, then remove from heat.
In a medium bowl, combine the cottage cheese, egg, and chopped spinach. Mix well.
Spread a thin layer of the chicken marinara sauce on the bottom of a 9×13-inch baking dish.
Place 4 cooked lasagna noodles over the sauce layer.
Spread one-third of the cottage cheese mixture over the noodles.
Top with one-third of the remaining chicken marinara sauce.
Sprinkle one-third of the shredded mozzarella cheese over the sauce.
Repeat the layering process two more times: noodles, cottage cheese mixture, sauce, and mozzarella cheese.
Sprinkle the grated Parmesan cheese evenly over the top layer.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.

Don’t worry about needing special equipment here—a simple baking dish and a good skillet are all you need. When serving, a crisp salad or some roasted vegetables bring a nice contrast to the creamy, cheesy layers. I’ve tried swapping the spinach for kale once, and while it worked, the texture was a bit sturdier than I expected—still tasty, just different. You could also experiment with adding mushrooms or a handful of fresh herbs like basil on top for a pop of freshness. I haven’t tested all these variations, but they’re worth a try if you like mixing things up.

FAQ

Can I make this ahead of time? Absolutely. You can assemble it and refrigerate it for a few hours before baking, which actually helps the flavors meld.

What’s the best way to reheat leftovers? I usually microwave individual portions, but reheating in a regular oven keeps the edges crispier.

Can I freeze it? Yes, this lasagna freezes well for up to three months. Just thaw it overnight in the fridge before reheating.

Ready to bring this comforting, protein-packed dinner to your table? Save it, print it, and get cooking—it’s just the kind of meal that makes weeknights feel special.