Ingredients:
For the Chicken:
1.5 lbs boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
For the Sauce:
2 cups marinara sauce (look for a low-carb option)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Layers:
1 medium-sized zucchini, thinly sliced lengthwise
1 medium-sized eggplant, thinly sliced lengthwise
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish
Instructions:
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, sauté the shredded chicken in olive oil until cooked through. Season with garlic powder, onion powder, salt, and pepper. Set aside.
In a separate bowl, mix together the marinara sauce, oregano, basil, garlic powder, salt, and pepper to create the sauce.
In a baking dish, spread a thin layer of the sauce on the bottom.
Create the first layer using the sliced zucchini and eggplant, slightly overlapping them.
Spread half of the shredded chicken over the vegetable layer.
Dollop half of the ricotta cheese and spread it evenly.
Sprinkle one-third of the mozzarella cheese over the ricotta.
Pour a portion of the sauce over the cheese.
Repeat the layers with the remaining zucchini, eggplant, chicken, ricotta, mozzarella, and sauce.
Top the final layer with the grated Parmesan cheese.
Cover the baking dish with foil and bake for 25-30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to rest for 10 minutes before slicing.
Garnish with fresh basil leaves before serving.
This low-carb chicken lasagna is a delicious and satisfying alternative to traditional lasagna, using vegetables instead of noodles. Enjoy!
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