Chicken Lasagna – Loosely Paleo

Chicken lasagna filled with veggies. I use zucchini in place of pasta and chicken thighs to add extra flavor. Lasagna without all the carbs and guilt but all of the cheesey goodness!!!!!

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Ingredients

1 pound chicken thighs
salt
Italian seasoning
garlic powder
minced onion or onion powder
16 oz tomato sauce
2 eggs
8 oz ricotta cheese
4-5 zucchini
2-3 carrots
1/2 bunch broccoli
mozzarella cheese – enough to cover the lasagna, about 8-10 oz
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Preheat oven to 350º.

Trim the fat from the chicken thighs and place in a skillet over medium high heat. Season with salt, Italian seasoning, onion and garlic powder. Allow to get golden on one side then flip.
Wash and peel the zucchini.

Slice the zucchini into long thin strips.

By this time the chicken should be cooked through. Just pull it out of the pan and set it aside to cool.

Stir together the eggs and the ricotta cheese.
Open the tomato sauce.
Slice the mozzarella,

shave the carrots,

and cut up the broccoli.
Also chop up the chicken now that it is cooled.
Begin to assemble the lasagna. I start with a layer of tomato sauce, then zucchini and carrots. I also salt the veggie layers while I have a chance.
Then a layer of ricotta cheese, chicken and broccoli.

I repeat those layers one more time.
Top the whole thing with a final layer of zucchini.
Then top everything with the mozzarella cheese and the last of the tomato sauce.

Bake for 50-60 minutes.

Allow to cool for at least 15 minutes before cutting.

Because there is no pasta, there is no starch to absorb the liquid from the veggies. As such, there is quite a bit of water in this lasagna. I have made it several times, trying to fix that and came to the conclusion that I really don’t care if it is watery. It tastes amazing and I don’t miss the pasta at all. I just make sure to scoop out the lasagna with a slotted spatula.

Enjoy!