Chicken Zucchini Lasagna

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Chicken Zucchini Lasagna calories by ingredient

Introduction

A low carbohydrate lasagna! A low carbohydrate lasagna!

Minutes to Prepare: 60

Minutes to Cook: 45

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

Directions

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.