Easy Chicken Zucchini Lasagne Low Carb Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mashed tofu

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has less fat while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef can be more economical.

Heat a pan on medium-high heat and add 2 pounds of ground chicken, 1 small chopped onion, and 10 to 12 whole cloves of garlic.

Add 1 cup of water and season with 1 teaspoon each of salt, red chili flakes, black pepper, and oregano; mix well.

Cover and cook for about 20 minutes, stirring occasionally to break up clumps and soften the garlic.

Slice 4 zucchinis thinly using a potato peeler and place them on a baking sheet.

Bake the zucchini slices at 425°F for about 15 minutes.

Return to the ground chicken and allow the moisture to evaporate, then brown the meat on high heat for about 5 minutes, adding olive oil if desired.

Add 28 ounces of marinara sauce to the browned chicken and mix well; cover and cook on low heat for about 10 minutes.

In a mixing bowl, combine 32 ounces of whole milk ricotta, 1 teaspoon each of salt, black pepper, red chili flakes, and garlic powder, along with grated nutmeg and 2 eggs; mix until well combined.

Start layering the lasagna: first, add the meat sauce, then the baked zucchini slices, followed by the ricotta cheese filling, and shredded mozzarella cheese.

Repeat the layering process until all ingredients are used up.

Place the assembled lasagna in the oven at 425°F for about 30 to 35 minutes.

Let the lasagna rest for about 15 minutes before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens