Zucchini Lasagna with Ground Chicken
Discover a fresh take on a classic favorite with our 'Zucchini Lasagna with a Twist. Instead of using Ground beef we used ground chicken. This is a wholesome and flavorful lasagna that's a perfect blend of comfort and nutrition.
Equipment
Ingredients
- 2 tbsp Olive oil
- 1 medium Onion
- 1 tbsp Garlic
- 1 small Jalapeno
- 1 large Red pepper
- 2 lbs. Ground chicken
- 2 1/2 cups tomato sauce
- 2 large Bay leaves
- 2 cups Spinach
- 2 cups Mozzarella cheese
- 1 tbsp Italian seasoning
- 1/2 tbsp Garlic powder
- 1/2 tsp Pepper
- 1/4 tsp Cayenne pepper
- 1 tsp Ground celery
Ricotta cheese mixture
- 1 cup Ricotta
- 1/2 cup Milk
- 1 large Egg
- 1/2 cup Parmesan cheese
- 2 tbsp Parsley
- 1 tbsp Italian seasoning
- 1 tsp Salt
Instructions
- Prepare the Zucchini "Noodles":Slice the zucchini lengthwise.
- Place the zucchini slices on a baking sheet lined with parchment paper. Pat the zucchini slices dry with paper towels. Sprinkle them lightly with salt and pepper. Place them in the oven at 400 °F for about 10-12 minutes to release excess moisture, and to soften up the zoodles a bit.
- Preheat the Oven: Preheat your oven to 350°F (176°C). Once the zucchini noodles are out of the stove.
- Cook the Ground Chicken Filling:In a large skillet, heat some olive oil over medium heat. Add the chopped onion, garlic, and jalapeno and sauté until softened.Add the ground chicken, breaking it apart with a spoon, and cook until browned.Season the chicken with the Italian seasoning, garlic powder, cayenne pepper, ground celery, salt, and pepper. Stir in the tomato sauce, spinach. and the bay leaves. Simmer for about 10-15 minutes until the mixture thickens. Remove from heat.
- Prepare the Cheese Mixture:In a separate bowl, combine the ricotta, milk, grated Parmesan cheese, egg, and chopped parsley (if using). Season with Italian seasoning and salt. Mix until well combined.
- Assemble the Lasagna:In a greased 9x13-inch baking dish, start by layering a small amount of the ground chicken sauce on the bottom.Layer with zucchini slices to cover the sauce.Spread half of the ricotta cheese mixture evenly over the zucchini. Sprinkle a little mozzarella cheese.Add another layer of the ground chicken sauce.Add another layer of the zucchini slices.Spread the remaining cheese mixture, and some mozzarella cheese over the zucchini.Top with the remaining ground chicken sauce, spreading it evenly.Sprinkle the remaining shredded mozzarella cheese on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Let Rest: Remove the lasagna from the oven and let it rest for about 10 minutes before slicing.
- Serve: Garnish with fresh parsley, or fresh basil leaves, if desired, and serve hot. Enjoy your Ground Chicken Zucchini Lasagna!
Video
Nutrition
Serving: 1gCalories: 378kcalCarbohydrates: 16.2gFat: 16.8gSaturated Fat: 5.1gCholesterol: 138mgSodium: 1176mgPotassium: 1127mgFiber: 3.9gSugar: 8.6gCalcium: 194mgIron: 4mg
Tried this recipe?Let us know how it was!