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!!!!!
1 pound chicken thighs
minced onion or onion powder
16 oz tomato sauce
8 oz ricotta cheese
1/2 bunch broccoli
mozzarella cheese – enough to cover the lasagna, about 8-10 oz
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.
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.
Bake for 50-60 minutes.
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.