John's Lasagna for One (or Two)
John Jewett, MS, RD
John Jewett, MS, RD Animal
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673 Calories
93 g Carbs
43 g Protein
15 g Fat
Total Time
2 servings

A recipe that will spark the flame and keep you both on track.


  • 8 oz oven-ready lasagna noodles
  • 8 oz tomato sauce, canned
  • ¼ cup part-skim pizza blend cheese
  • ½ cup fat-free mozzarella cheese
  • 1 cup low-fat ricotta cheese
  • 2 oz chicken breast, shredded
  • 1 whole egg
  • 2 clove garlic, minced
  • ½ cup spinach, cooked
  • italian seasoning to taste

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  1. Preheat the oven to 350 degrees F.
  2. Combine the ricotta, egg, minced garlic, spinach, and Italian seasoning in a mixing bowl and mix well.
  3. In a second bowl, mix together the pizza blend cheese and the mozzarella.
  4. Spread about 1/5 of the tomato sauce on the bottom of the lasagna pan.
  5. Place two lasagna noodles on top of the sauce.
  6. To start the first layer, add 1/3 of the ricotta mix and spread it over the noodles. Sprinkle 1/4 of the mozzarella and pizza blend mixture on top of the ricotta. Spread another 1/5 of the tomato sauce on top of the cheese, and sprinkle 1/3 of the shredded chicken over that. Place 2 more noodles on top. Repeat this step until you have completed 3 layers.
  7. To finish off the top layer, spread your last 1/5 of the tomato sauce over the noodles, and sprinkle with the remainder of the mozzarella.
  8. Cover with foil and bake for 45 minutes.
  9. Remove the foil and bake for another 10 minutes to brown the top.

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