chicken zucchini lasagna

AuthorShannonCategory, ,

A skinny version of a classic.

Yields8 Servings
 2 large zucchini
 6 tbsp parmesan cheese
 8 oz block mozzarella cheese (or pre shredded)
Meat sauce
 1 lb lean ground chicken
 ½ cup yellow onion
 15 oz can tomato sauce
 6 oz canned tomato paste
 1 tsp fresh oregano
 1 tsp fresh parsely
 1 tsp fresh basil
 2 garlic clove
Ricotta Mixture
 15 oz ricotta cheese
 ½ tsp fresh parsley
 ½ tsp fresh basil
 ½ tsp fresh oregano
 ½ tsp garlic powder
 ½ tsp salt
 ½ tsp pepper
 1 large egg
Prepare ingredients
1

Preheat oven to 350 degrees. Dice onion, shred mozzarella, chop herbs, mince garlic.

Zucchini noodles
2

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.

Meat Sauce
3

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.

Ricotta Filling
4

Mix ricotta, egg, parsley, basil, and oregano. Season with salt and pepper.

Cheese mix
5

In a separate bowl mix shredded mozzarella and parmesan.

Build Lasagna
6

Spoon a small amount of the tomato sauce on the bottom of a 9x13 baking dish. Layer zucchini strips in a single layer.

7

Using half of the ricotta mixture, spread over the zucchini strips.

8

Using half of the meat sauce, spread over the ricotta mixture.

9

Top the meat sauce layer with a third of the shredded mozzarella and parmesan.

10

Repeat layers one time.

Finishing up
11

Apply one last layer of zucchini.

12

Take remaining 1/3 of cheese mix and top lasagna. Garnish with fresh parsley.

Bake
13

Bake in preheated oven for 30 minutes. The top layer of cheese should be golden and bubbly.

14

Ingredients

 2 large zucchini
 6 tbsp parmesan cheese
 8 oz block mozzarella cheese (or pre shredded)
Meat sauce
 1 lb lean ground chicken
 ½ cup yellow onion
 15 oz can tomato sauce
 6 oz canned tomato paste
 1 tsp fresh oregano
 1 tsp fresh parsely
 1 tsp fresh basil
 2 garlic clove
Ricotta Mixture
 15 oz ricotta cheese
 ½ tsp fresh parsley
 ½ tsp fresh basil
 ½ tsp fresh oregano
 ½ tsp garlic powder
 ½ tsp salt
 ½ tsp pepper
 1 large egg

Directions

Prepare ingredients
1

Preheat oven to 350 degrees. Dice onion, shred mozzarella, chop herbs, mince garlic.

Zucchini noodles
2

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.

Meat Sauce
3

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.

Ricotta Filling
4

Mix ricotta, egg, parsley, basil, and oregano. Season with salt and pepper.

Cheese mix
5

In a separate bowl mix shredded mozzarella and parmesan.

Build Lasagna
6

Spoon a small amount of the tomato sauce on the bottom of a 9x13 baking dish. Layer zucchini strips in a single layer.

7

Using half of the ricotta mixture, spread over the zucchini strips.

8

Using half of the meat sauce, spread over the ricotta mixture.

9

Top the meat sauce layer with a third of the shredded mozzarella and parmesan.

10

Repeat layers one time.

Finishing up
11

Apply one last layer of zucchini.

12

Take remaining 1/3 of cheese mix and top lasagna. Garnish with fresh parsley.

Bake
13

Bake in preheated oven for 30 minutes. The top layer of cheese should be golden and bubbly.

14

chicken zucchini lasagna

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