High-Protein Low-Carb Poblano Lasagna
Dive into this delightful High-Protein Low-Carb Poblano Lasagna that’s as satisfying as it is simple! Featuring layers of roasted poblano peppers and creamy ricotta, this dish delivers a cheesy goodness while keeping carbs in check. Perfect for when you’re craving a comforting classic with a healthy twist—your taste buds won’t know the difference!
Prep
15
min
Cook
30
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥬Fresh Produce(4)
- 1 ½ tazas de granitos de elote (360 ml)
- 1 diente de ajo
- ½ cebolla mediana en julianas
- 400 g de chile poblano congelado (14.1 oz)
🥩Meat & Seafood(2)
- 700 g de pechuga de pollo sin piel, cocida y deshebrada (1.54 lbs)
- ⅔ de taza de caldo de pollo o agua (161 ml)
🥛Dairy & Eggs(3)
- 400 g de queso cottage bajo en grasa de @lyncottoficial (14.1 oz)
- 300 g de queso manchego de @lyncottoficial (10.6 oz)
- 200 g de crema ácida baja en grasa de @lyncottoficial (7.06 oz)
🫙Pantry Staples(2)
- Pasta para lasaña baja en carbohidratos
- 1 cda de consomé de vegetales (15 ml)
🧂Spices & Seasonings(1)
- Sal al gusto
Nutrition (per serving)
Calories
331
Protein
33g
Carbs
15g
Fat
15g
👨🍳 Instructions
- 1
In a small pot, add olive oil, some onion, poblano pepper, and a clove of garlic. Season with salt and pepper, sauté until well browned, and set aside.
- 2
Blend low-fat sour cream, low-fat cottage cheese, a handful of cilantro, and some milk until smooth and set aside.
- 3
In the pot, add more olive oil, onion, and corn kernels. Add the blended mixture, season with more salt and pepper to your liking.
- 4
In a baking dish, layer the sauce, low-carb lasagna pasta, shredded chicken, and manchego cheese, repeating until all ingredients are used.
- 5
Bake in the oven for 25 minutes and enjoy.
💡 Pro Tips
- ✓Roast poblano peppers at 425°F for 12-15 minutes until skin blisters uniformly, then steam in a sealed bag for 5 minutes before peeling to deactivate capsaicin enzymes in the skin, reducing heat by 40% while concentrating sweet pepper flavor.technique425°F, 12-15 minutes roast + 5 minutes steam
- ✓Blend cottage cheese and sour cream at a 1:1 ratio and strain through cheesecloth for 10 minutes before final blending to reduce moisture content to 65%, preventing a watery sauce that won't set properly during the 25-minute bake.ingredient1:1 ratio, 10 minutes strain, 65% final moisture
- ✓Brown diced onions and garlic over medium-high heat for 7-8 minutes until edges caramelize (Maillard reaction), which develops umami compounds that compensate for the mild flavor profile of low-fat cheeses.timing7-8 minutes medium-high heat
- ✓Increase oven temperature to 400°F and bake for 30-32 minutes with foil for first 20 minutes, then uncovered for final 10-12 minutes to reach 165°F internal temperature in chicken while browning the manchego cheese top without drying the filling.timing400°F, 20 min covered + 10-12 min uncovered, 165°F internal
- ✓Use low-carb pasta sheets with higher protein content (10-12g per serving) and soak in warm salted water for 3-4 minutes before layering to increase hydration to 55%, which prevents pasta from absorbing excess moisture from the sauce during baking.technique3-4 minutes soak, 55% hydration target
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
beginner
Share this recipe
High-Protein Low-Carb Poblano Lasagna
Dive into this delightful High-Protein Low-Carb Poblano Lasagna that’s as satisfying as it is simple! Featuring layers of roasted poblano peppers and creamy ricotta, this dish delivers a cheesy goodness while keeping carbs in check. Perfect for when you’re craving a comforting classic with a healthy twist—your taste buds won’t know the difference!
📝 Ingredients
Serves 12🥬Fresh Produce(4)
- 1 ½ tazas de granitos de elote (360 ml)
- 1 diente de ajo
- ½ cebolla mediana en julianas
- 400 g de chile poblano congelado (14.1 oz)
🥩Meat & Seafood(2)
- 700 g de pechuga de pollo sin piel, cocida y deshebrada (1.54 lbs)
- ⅔ de taza de caldo de pollo o agua (161 ml)
🥛Dairy & Eggs(3)
- 400 g de queso cottage bajo en grasa de @lyncottoficial (14.1 oz)
- 300 g de queso manchego de @lyncottoficial (10.6 oz)
- 200 g de crema ácida baja en grasa de @lyncottoficial (7.06 oz)
🫙Pantry Staples(2)
- Pasta para lasaña baja en carbohidratos
- 1 cda de consomé de vegetales (15 ml)
🧂Spices & Seasonings(1)
- Sal al gusto
Nutrition (per serving)
Calories
331
Protein
33g
Carbs
15g
Fat
15g
👨🍳 Instructions
- 1
In a small pot, add olive oil, some onion, poblano pepper, and a clove of garlic. Season with salt and pepper, sauté until well browned, and set aside.
- 2
Blend low-fat sour cream, low-fat cottage cheese, a handful of cilantro, and some milk until smooth and set aside.
- 3
In the pot, add more olive oil, onion, and corn kernels. Add the blended mixture, season with more salt and pepper to your liking.
- 4
In a baking dish, layer the sauce, low-carb lasagna pasta, shredded chicken, and manchego cheese, repeating until all ingredients are used.
- 5
Bake in the oven for 25 minutes and enjoy.
💡 Pro Tips
- ✓Roast poblano peppers at 425°F for 12-15 minutes until skin blisters uniformly, then steam in a sealed bag for 5 minutes before peeling to deactivate capsaicin enzymes in the skin, reducing heat by 40% while concentrating sweet pepper flavor.technique425°F, 12-15 minutes roast + 5 minutes steam
- ✓Blend cottage cheese and sour cream at a 1:1 ratio and strain through cheesecloth for 10 minutes before final blending to reduce moisture content to 65%, preventing a watery sauce that won't set properly during the 25-minute bake.ingredient1:1 ratio, 10 minutes strain, 65% final moisture
- ✓Brown diced onions and garlic over medium-high heat for 7-8 minutes until edges caramelize (Maillard reaction), which develops umami compounds that compensate for the mild flavor profile of low-fat cheeses.timing7-8 minutes medium-high heat
- ✓Increase oven temperature to 400°F and bake for 30-32 minutes with foil for first 20 minutes, then uncovered for final 10-12 minutes to reach 165°F internal temperature in chicken while browning the manchego cheese top without drying the filling.timing400°F, 20 min covered + 10-12 min uncovered, 165°F internal
- ✓Use low-carb pasta sheets with higher protein content (10-12g per serving) and soak in warm salted water for 3-4 minutes before layering to increase hydration to 55%, which prevents pasta from absorbing excess moisture from the sauce during baking.technique3-4 minutes soak, 55% hydration target