Ground chicken is not usually something I keep in the fridge but I think I will be changing that. This lightened up lasagna is hearty and I think I might like it better than more traditional recipes!
Lasagna is usually very heavy but by swapping out the pasta and the ground beef for zucchini noodles and ground chicken you’ve got a much lighter version.
While making the zucchini noodles a mandolin is going to be super helpful. You will get routine sized slices and will be very quick and easy. You could cut zucchini strips with a knife or a peeler but they may end up cooking differently if they’re very thin or thick..just something to keep in mind.
A skinny version of a classic.
Preheat oven to 350 degrees. Dice onion, shred mozzarella, chop herbs, mince garlic.
Thinly slice zucchini lengthwise. I used a mandolin, a vegetable peeler can work but may be on the thinner side. Place zucchini on paper towel and lightly salt. This will get rid of extra moisture.
Heat olive oil over medium heat. Add onion and saute until soft/translucent about 5 minutes. Add herbs, garlic and ground chicken. Cook until chicken is browned and cooked most of the way through, about 5 minutes.
Add tomato sauce and paste stir to combine and cook over medium heat for an additional 5 minutes.
Mix ricotta, egg, parsley, basil, and oregano. Season with salt and pepper.
In a separate bowl mix shredded mozzarella and parmesan.
Spoon a small amount of the tomato sauce on the bottom of a 9x13 baking dish. Layer zucchini strips in a single layer.
Using half of the ricotta mixture, spread over the zucchini strips.
Using half of the meat sauce, spread over the ricotta mixture.
Top the meat sauce layer with a third of the shredded mozzarella and parmesan.
Repeat layers one time.
Apply one last layer of zucchini.
Take remaining 1/3 of cheese mix and top lasagna. Garnish with fresh parsley.
Bake in preheated oven for 30 minutes. The top layer of cheese should be golden and bubbly.
Ingredients
Directions
Preheat oven to 350 degrees. Dice onion, shred mozzarella, chop herbs, mince garlic.
Thinly slice zucchini lengthwise. I used a mandolin, a vegetable peeler can work but may be on the thinner side. Place zucchini on paper towel and lightly salt. This will get rid of extra moisture.
Heat olive oil over medium heat. Add onion and saute until soft/translucent about 5 minutes. Add herbs, garlic and ground chicken. Cook until chicken is browned and cooked most of the way through, about 5 minutes.
Add tomato sauce and paste stir to combine and cook over medium heat for an additional 5 minutes.
Mix ricotta, egg, parsley, basil, and oregano. Season with salt and pepper.
In a separate bowl mix shredded mozzarella and parmesan.
Spoon a small amount of the tomato sauce on the bottom of a 9x13 baking dish. Layer zucchini strips in a single layer.
Using half of the ricotta mixture, spread over the zucchini strips.
Using half of the meat sauce, spread over the ricotta mixture.
Top the meat sauce layer with a third of the shredded mozzarella and parmesan.
Repeat layers one time.
Apply one last layer of zucchini.
Take remaining 1/3 of cheese mix and top lasagna. Garnish with fresh parsley.
Bake in preheated oven for 30 minutes. The top layer of cheese should be golden and bubbly.
