Chicken and Lentil Lasagnawith Creamy Cottage Cheese

Cottage Cheese Mixture

1. 1

   Blend the cottage cheese with the milk (or plant milk), a pinch of salt, and pepper until the mixture is smooth and creamy.

Main method

2. 2

   Preheat the oven to 350°F (350°F).

3. 3

   Heat a drizzle of oil in a large skillet over medium heat and sauté the chopped onion until it turns golden.

4. 4

   Add the minced chicken to the skillet, sprinkle with paprika, garlic powder, onion powder, salt, and pepper, and cook until the chicken is browned all over.

   Kitchen notes · Added by ReelsMeals: The chicken browns across the mince.

5. 5

   Stir in the dry lentils, crushed tomatoes, and chicken broth; bring to a gentle simmer, cover, and cook for about 15‑20 minutes, or until the lentils are tender, adding extra broth if the mixture looks dry.

   Kitchen notes · Added by ReelsMeals: The lentils are tender and the sauce remains moist.

6. 6

   While the sauce simmers, prepare the cottage‑cheese mixture as described in the component step.

7. 7

   In a baking dish, spread a thin layer of the chicken‑lentil sauce, place a layer of lasagna sheets, then spread a layer of the cottage‑cheese mixture. Repeat the layers, finishing with a top layer of sauce.

8. 8

   Sprinkle the grated cheese evenly over the final layer.

9. 9

   Bake the assembled lasagna in the preheated oven for 30 minutes, or until the cheese on top is melted and lightly golden.

   Kitchen notes · Added by ReelsMeals: The cheese melts and turns lightly golden.

10. 10

    Remove from the oven and let the lasagna rest for 5 minutes before cutting and serving.