Zucchini Lasagna with Ground Chicken

By: Toya. L

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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. We layer slices of zucchini with a savory ground chicken mixture, bathed in rich marinara sauce and crowned with layers of Ricotta cheese. This recipe not only adds a delicious twist to traditional lasagna but also keeps the carb content in check.

I absolutely love lasagna. It’s just something about the melted cheese the sauce, all coming together with the pasta. But let’s face it. regular lasagna is very high in carbs. That is why I love this Zucchini Lasagna with a Twist. It gives me the satisfaction of eating regular lasagna, but without all of the carbs. This is my go-to dish whenever I am craving the regular high carb one.

Can I eat regular lasagna following a low carb or ketogenic diet?

Traditional lasagna is typically made with pasta noodles, which are high in carbohydrates. Therefore, it is not compatible with a strict low-carb diet. However, there are alternative ways to enjoy lasagna while reducing the carb content.

This Zucchini Lasagna with Ground Chicken is delicious with the ground chicken the layers of the ricotta, and the melted cheese. You don’t really miss the pasta in this dish.

❤️What’s to love about this dish❤️

• Lower in Carbs: Zucchini is used in place of traditional lasagna noodles, significantly reducing the carbohydrate content of the dish. This makes it a great option for those following low-carb or keto diets.
• Nutrient-Rich: Zucchini is rich in essential nutrients like vitamins, minerals, and dietary fiber. It adds a fresh and nutritious element to the dish.
• Lean Protein: Ground chicken is a lean source of protein that complements the zucchini well. It provides a meaty texture and adds protein to the meal.

INSTRUCTIONS:

1. 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.
2. Preheat the Oven: Preheat your oven to 350°F (176°C). Once the zucchini noodles are out of the stove.
3. 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.
4. 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.
5. Assemble the Lasagna:
   • In a greased 9×13-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 re shredded mozzarella cheese on top.
6. 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.
7. Let Rest: Remove the lasagna from the oven and let it rest for about 10 minutes before slicing.
8. Serve: Garnish with fresh parsley, or fresh basil leaves, if desired, and serve hot. Enjoy your Ground Chicken Zucchini Lasagna!
9. This low-carb lasagna is a flavorful and satisfying alternative to traditional lasagna, with the added bonus of zucchini noodles to keep the carb count down.

*Nutrition Disclaimer

Tips for Zucchini Lasagna:

• Choose Firm Zucchinis: Select firm, evenly-sized zucchinis for the best results. Avoid overly large zucchinis, as they may have a higher water content.
• Slice Evenly: Use a sharp knife or a mandolin slicer to slice the zucchinis into thin, consistent strips. Aim for slices that are about 1/4 inch thick. This ensures even cooking.
• Salt and Drain: Sprinkle salt on the zucchini slices and let them sit for about 15-20 minutes. This helps draw out excess moisture. Afterward, pat the zucchini dry with paper towels before using them in the lasagna.
• Precook or Roast Zucchini: You have the option to pre-cook or roast the zucchini slices briefly before assembling the lasagna. This helps remove even more moisture and prevents the lasagna from becoming too watery.
• Use a Good Tomato Sauce: Choose a high-quality, low-carb tomato, or marinara sauce or make your own with fresh ingredients. Check the label to ensure its sugar-free or low in added sugars.
• Season Well: Season each component of the lasagna, including the zucchini, cheese mixture, and sauce. Italian seasoning, basil, oregano, and garlic are classic seasonings that work well.
• Layer Carefully: Assemble the lasagna in layers, starting with a thin layer of sauce at the bottom to prevent sticking. Layer zucchini, cheese mixture, and meat sauce evenly. Repeat until you’ve used all your ingredients.
• Add Cheese Varieties: Combine different cheeses for added flavor and texture. Common choices include ricotta, mozzarella, and Parmesan cheese.
• Fresh Herbs: Fresh herbs like basil, parsley, or oregano can add a burst of freshness and flavor to your zucchini lasagna. Consider adding them to the cheese mixture or using them as a garnish.
• Cover While Baking: Cover the lasagna with foil during the initial baking to prevent excessive browning, and then remove it for the last portion of baking to allow the cheese to melt and bubble.
• Rest Before Serving: After baking, let the zucchini lasagna rest for about 10 minutes before slicing and serving. This allows it to set and makes it easier to serve in neat portions.

Flavor Variations:

• Mushroom and Spinach Zucchini Lasagna: Layer sautéed mushrooms and fresh spinach between the zucchini slices for an earthy and nutritious twist.
• Eggplant and Zucchini Lasagna: Combine thinly sliced eggplant with zucchini to create a medley of flavors and textures.
• Pesto Zucchini Lasagna: Spread a layer of pesto sauce over the zucchini slices for a burst of herbal, garlicky flavor.
• Mexican-Inspired Zucchini Lasagna: Season the ground chicken with taco seasoning and layer the zucchini with a mix of salsa, and shredded cheese for a Mexican-inspired zucchini lasagna.
• Greek Zucchini Lasagna: Use ground lamb or beef seasoned with Mediterranean spices and layer the lasagna with feta cheese, Kalamata olives, and a tomato sauce infused with oregano and garlic.
• Sausage and Pepper Zucchini Lasagna: Add crumbled Italian sausage and sautéed bell peppers to the meat sauce for a hearty and slightly spicy twist.
• Artichoke and Sun-Dried Tomato Zucchini Lasagna: Layer zucchini with marinated artichoke hearts, sun-dried tomatoes, and a creamy low carb Alfredo sauce for a Mediterranean-inspired flavor profile.
• Chicken Pesto Zucchini Lasagna: Incorporate cooked and shredded chicken seasoned with pesto sauce into the layers for a protein-packed variation.
• Vegetarian Zucchini Lasagna: Omit the meat entirely and create a vegetarian version with layers of zucchini, a mix of sautéed vegetables, and a ricotta-spinach filling.
• Seafood Zucchini Lasagna: Use seafood such as cooked shrimp or crabmeat in the layers, and consider a creamy white sauce with Parmesan cheese.
• Curry Zucchini Lasagna: Spice things up by adding curry powder or curry paste to the ground chicken and layering with a coconut milk-based sauce for a fusion of flavors.
• Tex-Mex Zucchini Lasagna: Layer zucchini with a mixture of ground beef or turkey, diced tomatoes, green chilies, and shredded cheese for a Tex-Mex twist.
• Buffalo Chicken Zucchini Lasagna: Season the ground chicken with buffalo sauce, layer with zucchini, and add a blue cheese dressing drizzle for a spicy and tangy variation.

Storing, Freezing, and Reheating Instructions:

• Refrigeration: If you plan to consume the zucchini lasagna within a few days, cover the baking dish with foil or plastic wrap and place it in the refrigerator. It should stay fresh for up to 3-4 days.
• Individual Portions: For easier reheating, you can slice the lasagna into individual portions before refrigerating. Wrap each portion in plastic wrap or store them in airtight containers.
• Freezing Zucchini Lasagna:
• Pre-Freeze Preparation: It’s best to freeze zucchini lasagna before baking it or after partially baking it. Follow the recipe up to the point of assembling the lasagna but before the final bake.
• Wrap Well: Use heavy-duty aluminum foil or freezer-safe containers to wrap the lasagna. Make sure it’s tightly sealed to prevent freezer burn. If you’ve partially baked it, allow it to cool completely before freezing.
• Label and Date: Label the package with the contents and the date of freezing so you can keep track of its freshness.
• Freezer Storage: Place the wrapped lasagna in the freezer. For best results, try to lay it flat initially to prevent the layers from shifting, and then stack it vertically once it’s frozen solid.
• Reheating Frozen Zucchini Lasagna:
• Thawing: When you’re ready to enjoy the frozen lasagna, transfer it from the freezer to the refrigerator and let it thaw overnight. This gradual thawing helps maintain the texture.
• Baking: Preheat your oven to 350°F (175°C). Remove the thawed lasagna from its wrapping and place it in a baking dish. Cover it with foil and bake for about 30-40 minutes or until it’s heated through and the cheese is bubbly. If you partially baked it before freezing, it may require less time.
• Reheating Refrigerated Zucchini Lasagna:
• Microwave: For individual portions, you can reheat in the microwave. Place a portion on a microwave-safe plate and cover it with a microwave-safe cover or a damp paper towel. Heat in 1-minute intervals, checking for doneness after each minute.
• Oven: To reheat the entire lasagna, preheat your oven to 350°F (175°C). Cover the baking dish with foil and bake for 20-30 minutes or until it’s heated through.
• Stovetop: You can also reheat individual portions on the stovetop. Place a portion in a skillet with a lid, add a splash of water or tomato sauce to prevent sticking, and heat over medium-low heat, covered, until warmed through.

Remember that reheating times may vary depending on the size and thickness of your lasagna portions, so adjust as needed to ensure it’s heated evenly. Enjoy your zucchini lasagna once it’s heated to your liking!

Frequently Asked Questions:

Can I use other ground meats besides chicken in this recipe?

• Yes, you can substitute ground chicken with ground turkey, ground beef, ground pork, or any other ground meat of your choice.

2. Can I make this lasagna vegetarian?

• Absolutely! You can make a vegetarian version by omitting the ground chicken and using a combination of sautéed vegetables, such as mushrooms, spinach, and bell peppers, as the filling.

3. How do I prevent the lasagna from becoming watery?

• To prevent excess moisture, make sure to salt the zucchini slices and let them sit for about 15-20 minutes before using. Pat them dry with paper towels to remove moisture. Additionally, you can precook the zucchini for about 10-12 minutes. This will help to remove moisture from the zucchini.

4. Can I use store-bought marinara sauce for this recipe?

• Yes, you can use store-bought marinara sauce, but be sure to choose a low-carb or sugar-free version if you’re following a low-carb or keto diet.

5. What can I substitute for ricotta cheese or cottage cheese if I don’t like them?

• You can use cream cheese or a combination of cream cheese and sour cream as a substitute for ricotta or cottage cheese. It will add creaminess to the lasagna.

6. Can I prepare this dish in advance?

• Yes, you can assemble the lasagna ahead of time and refrigerate it until you’re ready to bake it. It’s also freezer-friendly if you want to make it in advance and freeze for later.