Fry shallot and carrot on the pan for few minutes with olive oil, add ground chicken and water (if needed). Cook on a low heat for 10 minutes, stirring.
800 g ground chicken, 1 tbsp olive oil, 1/2 cup water
Add plum sauce, cook 3 minutes more. Add salt and pepper to taste. Remove from heat.
3 tbsp plum sauce, salt, pepper
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.
400 g zucchini
Put about half of the cooked chicken on zucchini slices.
In a separate bowl whisk egg, yogurt, a little bit of salt and pepper.
1 egg, 4 tbsp Greek yogurt, salt, pepper
Grease chicken layer with half of egg and yogurt mix.
Repeat all 3 layers.
Grate cheese on top and bake for about 30 minutes.
100 g cheese
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.