Zucchini lasagna with chicken
This zucchini and chicken lasagna is a perfect choice for your family dinner! It is quick and easy lasagna recipe with a secret ingredient.
Servings: 6
Calories: 320kcal
Ingredients
- 800 g / 30 oz / 1,8 pound ground chicken
- 100 g / 3,5 oz / 0,22 pound cheese (light)
- 1 zucchini (400 g / 15 oz / 0,9 pound)
- 1 carrot (80 g / 3 oz / 0,2 pound)
- 1 egg (M size)
- 1 shallot (125 g / 4,4 oz / 0,3 pound)
- 4 tbsp Greek yogurt
- 3 tbsp plum sauce (or tomato sauce)
- 1/2 cup water
- 1 tbsp olive oil for frying
- salt to taste
- pepper to taste
Instructions
- Finely dice shallot, grate carrot.
- Fry shallot and carrot on the pan for few minutes, add ground chicken and water (if needed). Cook on a low heat for 10 minutes, stirring.
- Add plum sauce, cook 3 minutes more. Add salt and pepper to taste. Remove from heat.
- Preheat the oven to 200 C / 390 F.
- Thinly slice zucchini lengthwise. Place zucchini slices on the bottom of the baking tray, slightly cover one side with another.
- Put about half of the cooked chicken on zucchini slices.
- In a separate bowl whisk egg, yogurt, a little bit of salt and pepper.
- Grease chicken layer with half of egg and yogurt mix.
- Repeat all 3 layers.
- Grate cheese on top and bake for about 30 min.
Notes
Zucchini consists 95% of water, and I didn’t mind when it released all the juice, covering lasagna and making it super moist. But if you want, you can set aside zucchini slices with salt, remove the excess liquid after about 10 min, and use them for lasagna.
