Zucchini Ground Chicken Lasagna
Crispy, bubbly, cheesy and delicious this zucchini ground chicken lasagna is perfect any night of the week. The intermittent layers of zucchini and pasta give this dish a Healthyish twist that’s so tasty.
Prepare the pasta sheets:
Boil a pot of water and cook the lasagna sheets according to the package. I made 8 sheets. Al dente is best as the pasta will continue to cook in the oven.
Drain off the water using a colander and drizzle the pasta with olive oil to prevent sticking. Set them aside.
Prepare the zucchini strips:
Using your mandoline, slice the zucchini into ¼-inch thick strips. Line the strips on a baking tray and generously salt the strips. You’ll need about 32 strips for this recipe.
Let the strips sit for 30-40 minutes before rinsing them with fresh water and patting them dry with a paper towel. You’ll want to make sure you’ve removed as much moisture as possible.
Prepare the chicken mixture:
While the zucchini strips are sweating out their moisture, we will prepare the chicken mixture.
In an 11-inch skillet add the olive oil, garlic and onion.
Sweat until translucent.
Next, you’ll add the ground chicken and roughly chopped mushrooms. Cook until the chicken begins to brown.
Remove from the heat and set it aside.
Prepare the cheese mixture:
In a mixing bowl combine, egg, ricotta cheese, mozzarella cheese, parmesan cheese, onion powder, garlic powder, salt, pepper, oregano, and red pepper flakes. Stir using a whisk or spoon. Set aside.
Assemble the dish:
Ladle two scoops of sauce into the prepared 9x13-inch metal baking dish.
Add one layer of zucchini. Top it with the ground chicken mixture and a few dollops of the cheese mixture.
Next, you’ll add a layer of pasta noodles and top them with more sauce.
Repeat this process until the dish is full.
Top everything with some sauce, and shredded mozzarella cheese.
Bake covered for 30-35 minutes. Remove the foil and broil for 2-3 minutes to get the cheese extra bubbly.
Top with your favorite garnishes like fresh chopped Italian parsley, grated parmesan, red pepper flakes.
Let the entire dish stand for 25-30 minutes before slicing. This will prevent it from falling apart.
Serve and enjoy.
Serving: 1serving, Calories: 365kcal, Carbohydrates: 30g, Protein: 24g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 890mg, Potassium: 968mg, Fiber: 3g, Sugar: 7g, Vitamin A: 826IU, Vitamin C: 19mg, Calcium: 225mg, Iron: 2mg