Cream Cheese Chicken Lasagna

Cream Cheese Chicken Lasagna


  • 3 (4 oz.) raw boneless, skinless, chicken breasts 
  • 1 tsp chicken seasoning or 1 cube chicken bouillon
  • 1/4 cup water
  • 6 “Oven Ready” lasagna sheet noodles ( I use American Beauty brand) 
  • 4-5 cups no sugar added spaghetti sauce or zero point marinara sauce ( zero point marinara recipe)
  • 5 oz. fat free or shredded light mozzarella 
  • 1 Tbsp Italian seasoning 
  • 8 oz. light cream cheese, softened.
  • 1 egg or 2 egg whites 
  • 1/2 cup nonfat Greek or plain yogurt
  • Parsley, for garnish


  1. In a crockpot add chicken breasts, bullion cube and water. Cook on low for 4 hours or until fully cooked. Shred chicken.
  2. Preheat oven to 350 degrees.
  3. In a large mixing bowl, chicken, softened cream cheese, egg, Greek yogurt, Italian Seasoning, and 3 oz. of the light mozzarella. Mix well.
  4. In a 9 x 13 baking dish, spread 1/2 cup marinara sauce on bottom of baking dish.
  5. Cover with 1/2 of the chicken mixture; top with 3 lasagna noodles. Repeat layer.
  6. Spread remaining sauce over the top of the lasagna, sprinkle 2 oz. of mozzarella cheese on top of sauce and add sprinkle parsley on top.
  7. Cook uncovered for 30-35 minutes.

Makes 6 ( 1/6th of a 9×13 dish) servings

7 Points® per serving


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