Zucchini Noodle Lasagna with Italian Chicken
Zucchini lasagna is a veggie, protein and flavor packed healthy dinner! Like all lasagna, it makes a great freezer prep meal and will make enough to feed everyone!
Servings 6
Calories 391kcal
Ingredients
- 4 zucchini medium
- 1 onion small, chopped
- 2 cloves garlic minced
- 1 tablespoon avocado oil
- 1 pound Italian ground chicken
- 2 cups marinara sauce divided ½ cup, ½ cup, and ½-1 cup
- 16 ounces whole milkricotta
- ¼ cup egg whites
- ¼ cup grated parmesan cheese
- 1 teaspoon basil
- 1 teaspoon oregano
- 4 ounces mozzarella cheese
Instructions
- Preheat oven to 350F
- Use a mandolin on the largest setting to make zucchini noodles.
- Place zucchini on cooking sheets and bake for 10 minutes to help dry them out (DO NOT SKIP)
- Saute onion and garlic for 3-4 minutes until tender and translucent. Add in ground chicken and Saute for about 5 minutes until almost fully cooked. Add in ½ cup marinara and cook for another 5 minutes.
- While chicken is cooking layer ½ cup marinara on the bottom of a 9 x 13 pan. When zucchini is done baking, line the bottom of the dish with one layer of zucchini noodles.
- Mix ricotta, egg white, parmesan cheese and seasonings in a large bowl. When meat mixture is done cooking add it into the bowl and mix well.
- Layer ½ the mixture over the zucchini noodles. Add another layer of zucchini and layer the rest of the meat mixture on top.
- Layer the last layer of zucchini noodles over the top. Next spread ½ -1 cup marinara over the top. Layer with 4 ounces mozzarella cheese.
- Cover with foil and bake for 15 minutes, remove foil and bake for an additional 20-25 minutes.
Video
Notes
1. Zucchini is extremely watery, you must remove excess water. This is part of what makes this recipe time consuming but so worth it. I tried both methods baking the zucchini for 15-20 minutes & salting it for 10 minutes. I thought the baking was worth it as far as how much drier it made the zucchini.
2. I opted to use whole milk ricotta and a little less mozzarella for more flavor. (Trust me I bought the fat free ricotta and the whole milk ricotta. Fat-free taste like cardboard paste, treat yo self and get the good stuff.
3. Look for no sugar added and no oil marinara like TJ's traditional marinara.
2. I opted to use whole milk ricotta and a little less mozzarella for more flavor. (Trust me I bought the fat free ricotta and the whole milk ricotta. Fat-free taste like cardboard paste, treat yo self and get the good stuff.
3. Look for no sugar added and no oil marinara like TJ's traditional marinara.
Nutrition
Calories: 391kcal | Carbohydrates: 13g | Protein: 31g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 748mg | Potassium: 1126mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1195IU | Vitamin C: 30.8mg | Calcium: 346mg | Iron: 2.6mg