Chicken Zucchini Lasagna
8 large Mushrooms
2 cups Homemade Garden Tomato Sauce
1 Ricotta Cheese 15oz pkg
1 Large egg
1 cup Mozzarella
1 Tbsp Oregano
1 Tbsp Garlic Powder
1 Tbsp of Grated Parmesan Cheese
1 14oz pkg of Ground Chicken or Ground Beef
2 Sprinkles of salt and pepper
Nonstick cooking spray
Preheat oven to 400.
Slice zucchini in 1/4” thick longwise and slice mushrooms. Lay flat on 2 baking sheets. Spray vegetables with nonstick cooking spray with 1 sprinkle of salt and pepper. Bake for 8 minutes then flip and put back in the oven for an additional 5 minutes. Then let cool for 2 minutes.
Place ground chicken in a sauté pan with 1 sprinkle of salt and pepper; cook fully. In mixing bowl place oregano, garlic powder, egg and ricotta cheese. Mix thoroughly by hand.
In a deep 9” X 13” baking dish start layering your lasagna as follows:
Sprinkle of mozzarella
Make sure the top layer has remaining chicken and mozzarella then add the grated Parmesan cheese.
Reduce oven heat to 350 and bake in oven for 30 minutes.
**Make this recipe diet friendly be sure to use fat free ricotta and fat free mozzarella.
Although the girls opted to have hot dogs instead of even trying this dish, we felt it was incredible. So glad we par cooked the zucchini because the texture of the zucchini was almost like eating noodles. We used fat free ricotta and fat free mozzarella and you couldn’t even tell the cheeses were fat free. The sauce enhanced the zucchini with a hearty robust flavor. We were reluctant to use ground chicken but chose to use it anyway which was surprisingly delicious.