By Vova and Alina, Published on 9/4/2024
Chicken Zucchini Lasagna
What comes to mind when you hear the phrase "Italian cuisine"? Cheese, basil, and lots of pasta… But how does our gluten-free kitchen fit in with the latter? Here’s where our secret ingredient comes into play. In this low-carb lasagna, zucchini serves as the "pasta sheets." So, if you’ve been looking for an alternative to traditional lasagna with Grana Padano cheese that is gluten-free but just as delicious, this oven-baked zucchini lasagna without noodles is for you. Grain-free lasagna is a great way to add more fiber to your diet through vegetables, while still enjoying all the beloved flavors and textures of this classic Italian dish. Thanks to the zucchini layers, the no-pasta lasagna is lower in calories, yet still hearty, juicy, and appetizing.
Ingredients for baking dish(20cm x 11cm x 6cm):
Instructions:
1. Slice the zucchini into strips approximately 0.5 cm thick. Heat a pan with oil, place the zucchini, and fry until golden brown. Set the fried zucchini aside in a separate bowl.
2. Dice the onion into small cubes. Heat a pan with oil, add the diced onion, and sauté for 2-3 minutes.
3. Add 250 g ground chicken to the onion and fry for 5-7 minutes.
4. Add 200 g tomatoes, basil, and spices to taste. Simmer for another 7-10 minutes.
5. Take the cheese and add 40 g Grana Padano to it. Separate the egg whites from the yolks, add the 3 yolks to the cheese, and mix thoroughly.
6. Take a deep baking dish (the depth will determine the number of layers in your lasagna).
7. The first layer of lasagna is the tomato-meat mixture, spread it evenly over the bottom of the dish.
8. Place a layer of fried zucchini on the meat layer.
9. Spread the cheese mixture over the zucchini layer.
10. Add another layer of zucchini.
11. Repeat the layering process until all ingredients and zucchini are used up.
12. Bake in the oven for 30-35 minutes at 180°C (356°F).