Skinny Lasagna Alfredo

Skinny Lasagna Alfredo

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kristie domangue


We are trying to eat healthier but still want our pasta. This recipe allows us to eat italian with lower fat and calories.


★★★★★ 1 vote

20 Min
55 Min


  • 1 large
    carrots, grated
  • 2 c
    frozen chopped spinach, thawed and well drained
  • 9
    lasagna noodles, cooked
  • 1 1/2 jar(s)
    light alfredo sauce
  • 1 pkg
    fat free or low fat mozzarella cheese, shredded
  • 4 tsp
    minced garlic
  • 3 c
    chicken, cooked and cubed
  • 1 tsp
    salt and pepper
  • 10
    reduced fat ritz crackers, crushed
  • 3 Tbsp
    lemon juice

How to Make Skinny Lasagna Alfredo


  1. Preheat oven to 325 degrees. Lightly spray a 9x13 pan with Pam.
  2. Combine all ingredients except crackers, cheese and lasagna noodles in a bowl. Place 3 of the cooked noodles into the bottom of the pan. Layer 1/3 of the alfredo mixture onto the noodles. Sprinkle 1/3 of the cheese on top. Repeat steps.
  3. Cover with foil and bake for 45 minutes. Remove from oven and sprinkle cracker crumbs on top. Return to oven for 10 minutes. Let stand 10 minutes before serving.

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