Zucchini and Chicken Lasagna

Pasta is a popular and usually quick and easy dish. Lasagna, though, is not among the simplest, but it is definitely worth the time and effort. If you are a lasagna lover, try our recipe for zucchini and chicken lasagna and enjoy.

Serves: 6Preparation: 40 minutes

Cooking: 75 minutes

Ingredients:

500 g free-range chicken mince
24 dried lasagna sheets
400 ml tomato passata
2 medium zucchinis, grated
2 carrots, grated
1 onion, finely chopped
3 cloves garlic, finely chopped
2 celery sticks, finely chopped
½ cup parsley leaf, finely chopped, to serve
400 g can diced tomatoes
100 g cheddar cheese, grated
50 g Parmesan cheese, grated
3 tbs extra virgin olive oil
1 tsp Himalayan salt
1 tsp homemade dry seasoning
½ tsp paprika
½ tsp black pepper, freshly ground

Bechamel:

60 g butter
4 tbs plain flour
1 l milk
100 g cheddar cheese, grated

Directions:

Step 1

Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.

Step 2

Heat the oil in a large frying pan over medium heat. Add the onion and cook for 2 minutes, or until the onion is fragrant and translucent. Add the carrots, zucchini and celery and cook, stirring, for 10 minutes.

Step 3

Add the chicken to the frying pan and cook, stirring until the meat changes colour. Then, add the garlic and spices and cook for 2 minutes, or until the garlic is fragrant. Add the tomato passata and cook, stirring, for another 5 minutes. Remove from heat.

Step 4

Preheat the oven to 200°C. Prepare a baking dish approximately 8 cm deep, 20X30 cm base size.

Step 5

Meanwhile, for the bechamel, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute, or until the mixture begins to bubble. Remove from heat. Gradually add milk, stirring constantly, until the mixture is smooth. Place the saucepan on medium heat and bring to a boil, stirring constantly. Cook for 5 minutes, or until the mixture thickens. Remove from heat and stir in cheddar cheese.

Step 6

Spread half a cup of the chicken mixture on the bottom of the baking dish. Arrange 6 lasagne sheets on top. Spoon over half of the remaining chicken mixture and smooth the surface. Drizzle over ¼ of bechamel sauce. Place 6 lasagne sheets on top. Repeat the layers with the remaining chicken mixture, ¼ of bechamel and 6 more lasagna sheets. Place half of the diced tomatoes on top and cover with the remaining lasagna sheets. Add the remaining tomatoes and bechamel and spread evenly over the top. Sprinkle with Parmesan cheese. Bake for 45 minutes, or until golden brown. Sprinkle with cheddar cheese and bake for another 10 minutes, or until the cheese melts. Remove from the oven and sprinkle with parsley. Set aside for 15 minutes before serving.

Serving Suggestions:

Serve with seasonal salad
Serve with steamed vegetables

Tips:

Freeze the prepared lasagna before baking to bake later
Add vegetables of your choice
Cook the chicken mixture in advance, for later use
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days
Store leftover lasagna in an airtight container in a freezer for up to 2 months

Try this Zucchini and chicken Lasagna and don’t forget to share it with your friends!

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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.

Zucchini and Chicken Lasagna