Zucchini Noodle Chicken Lasagna

By katherine G – Brantford, ON
Zucchini Noodle Chicken Lasagna
  • Prep Time: 25
  • Total Time: 85
  • Servings: 9

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About this Recipe

A great option using zucchini in place of pasta in this lasagna. Lots of goodness, topped with bubbly, melted cheese. ALTERED FOR LO CARB HIGH FAT


1 tbsp (15 mL) Olive oil
1 lb (454 g) Maple Leaf Prime Naturally® Extra Lean Ground Chicken
1 Onion, finely diced
1 GREEN pepper, diced
1 cups (500 mL) Sliced WHITE mushrooms
1 Cloves garlic, minced
1 tsp (5 mL) Chili flakes
1 tsp (5 mL) Italian seasoning
1 (796 mL) Can ORGANIC DICED tomatoes
Salt and pepper
1 (475 g) Container COTTAGE cheese
1 tbsp (15 mL) Chopped fresh herbs (basil, oregano, parsley, thyme)
5 Small zucchinis, cut into slices lengthwise
2 cups (500 mL) Grated, Mozzarella cheese
0.75 cup (175 mL) Parmesan cheese, divided


HEAT oil in a large skillet over medium-high. Add chicken and cook, breaking apart with the back of a wooden spoon for 8-10 minutes and no longer pink. Add onion, carrot, celery, peppers and mushroom and continue to cook until vegetables have started to soften, about 3-4 minutes. Stir in garlic, chili flakes, Italian seasoning, tomatoes and Worchestershire sauce. Season with salt and pepper and simmer for 5-10 minutes.
MEANWHILE combine Ricotta cheese and herbs in a small bowl.

PREHEAT oven to 375°F (190°C). Assemble lasagna by spreading a thin layer of meat sauce in the bottom of a 9x13” (33x23 cm) baking dish. Top with zucchini slices, another layer of meat sauce mixture, zucchini slices and the Ricotta cheese mixture. Top with the final slices of zucchini and the remaining meat mixture. Sprinkle with grated Mozzarella and top with grated Parmesan cheese.

COVER with aluminum foil and bake in the preheated oven for 45 minutes. Remove for and continue to bake for another 15 minutes. Allow to cool for 10-20 minutes before serving



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