Chicken Zucchini Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
24 oz Chicken -Boneless, skinless chicken thigh (by JUSTKLH) 1.75 cup Bertolli Alfredo Sauce 3 cup, sliced Zucchini 0.33 cup Trader Joe's Fire Roasted Red Peppers 1 cup mozarella .75 package (10 oz) yields Spinach, frozen
I cook frozen chicken in a crockpot until done (season with Montreal Steak Seasoning). Meanwhile, put frozen spinach out to thaw then wash zucchini and slice lengthwise into pieces about 3/8 inch thick and dry out a bit in the oven for about 15 minutes so dish isn't runny. When chicken is done, shred well and mix with a 15 oz jar of alfredo sauce (I use Bertolli), about 1/3 cup roasted red peppers from a jar and about 3/4 of a 10 bag of frozen spinach (thawed and squeezed free of water). Layer sauce, then zucchini pieces then finish with sauce and top with about 1 cup shredded mozarella cheese. Bake for about 45 min to an hour.
Serving Size: Makes about 8 decent size servings
Number of Servings: 8
Recipe submitted by SparkPeople user DIROB57.
Serving Size: Makes about 8 decent size servings
Number of Servings: 8
Recipe submitted by SparkPeople user DIROB57.
Nutritional Info Amount Per Serving
- Calories: 259.9
- Total Fat: 16.6 g
- Cholesterol: 113.8 mg
- Sodium: 580.0 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.7 g
- Protein: 22.7 g
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