Zucchini Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 cup, sliced Zucchini 2 cup Ricotta Cheese, whole milk 16 oz Tyson boneless, skinless chicken breast 1 tbsp Olive Oil 2 cup, chopped or diced Broccoli, fresh 1 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend 1 cup Mushrooms, canned 3 tsp Garlic .5 cup Parmesan Cheese, grated 2 pat (1" sq, 1/3" high) Butter, unsalted 1 cup Milk, 3.25% 0.13 cup Flour - Gold medal all purpose flour 8 oz Mozzarella Cheese, part skim milk 2 serving Breadcrumbs (Progresso/seasoned) 1/4 C. (28g) 1 serving Pam - Olive Oil Spray 4 second spray (by DRENSHAW)
Preheat oven to 400
Start with the chicken: Pour oil into a large frying pan, and brown the chicken on both sides. Season to taste with Mrs. Dash. Add water to deglaze the pan and allow the chicken to finish cooking on medium heat. When the chicken is cooked through, remove it from the pan, and cut it into bite-size pieces. Do not drain the chicken broth from the pan!
To make the mushroom alfredo: Add garlic, butter, and mushrooms to the pan. Cook just until the butter melts, and the mushrooms are warm. If you’re using fresh mushrooms, you’ll have to cook them until they’re soft. Add flour and milk, and whisk it into the butter, creating a white sauce. Add Parmesan to the white sauce, and whisk it again. Allow the sauce to thicken by cooking it on LOW heat, and whisking it to keep it from sticking to the bottom of the pan. Set it aside when it is the consistency you want.
To build your lasagna: Spray a casserole dish w/ pan spray. (I used olive oil spray.) Cover the bottom of the pan with your zucchini/squash. Layer the ricotta on top of the zucchini. Layer the chicken on top of the ricotta, followed by the broccoli. Pour half the mushroom alfredo over the broccoli. Repeat all the layers – zucchini, ricotta, chicken, broccoli, alfredo. Add a layer of mozzarella cheese, and sprinkle breadcrumbs, parmesan, oregano and Italian seasoning on top.
Bake 30 mins in a 400 oven.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user BECKATHA72.
Start with the chicken: Pour oil into a large frying pan, and brown the chicken on both sides. Season to taste with Mrs. Dash. Add water to deglaze the pan and allow the chicken to finish cooking on medium heat. When the chicken is cooked through, remove it from the pan, and cut it into bite-size pieces. Do not drain the chicken broth from the pan!
To make the mushroom alfredo: Add garlic, butter, and mushrooms to the pan. Cook just until the butter melts, and the mushrooms are warm. If you’re using fresh mushrooms, you’ll have to cook them until they’re soft. Add flour and milk, and whisk it into the butter, creating a white sauce. Add Parmesan to the white sauce, and whisk it again. Allow the sauce to thicken by cooking it on LOW heat, and whisking it to keep it from sticking to the bottom of the pan. Set it aside when it is the consistency you want.
To build your lasagna: Spray a casserole dish w/ pan spray. (I used olive oil spray.) Cover the bottom of the pan with your zucchini/squash. Layer the ricotta on top of the zucchini. Layer the chicken on top of the ricotta, followed by the broccoli. Pour half the mushroom alfredo over the broccoli. Repeat all the layers – zucchini, ricotta, chicken, broccoli, alfredo. Add a layer of mozzarella cheese, and sprinkle breadcrumbs, parmesan, oregano and Italian seasoning on top.
Bake 30 mins in a 400 oven.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user BECKATHA72.
Nutritional Info Amount Per Serving
- Calories: 255.8
- Total Fat: 13.9 g
- Cholesterol: 60.7 mg
- Sodium: 364.1 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.9 g
- Protein: 22.2 g
Member Reviews