Easy Ground Chicken Lasagna With Zucchini
This Ground Chicken Lasagna With Zucchini is a must for your dinner table. This recipe uses tender noodles, seasoned lean ground chicken, zucchini, cottage cheese and creamy mozzarella. Perfect for a weeknight dinner or meal prep.
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Ingredients
- 9 sheets of lasagna noodles
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken 6%
- 3 cloves garlic diced
- 1 small white onion diced
- 1 medium zucchini medium or large, shredded, drained
- 24 oz marinara
- 1 cup cottage cheese low fat
- 8 oz shredded mozzarella low fat
- 1/4 cup fresh parmesan
Zesty Italian Seasoning
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried parsley
- 1/8 teaspoon thyme
Instructions
- Preheat the oven to 350 degrees F. In a large pot, Boil the lasagna noodles according to the package. When done, drain and set aside.
- In a large pan over medium heat, add the olive oil. When the oil is ready, add the ground chicken. Break up the meat with a large spatula or wooden spoon and let it cook for about 5-6 minutes.
- Add the spices, onions, garlic and drained zucchini. Mix to combine and let it cook for another 5 minutes or until the chicken is no longer pink.
- Pour in the marinara and stir. Turn heat to low and let it simmer for about 10 minutes.
- Assemble the lasagna. In a 13x9 pan, layer the lasagna in this order- thin layer of the meat sauce, 3 noodles placed side by side, another layer of meat sauce, 1/2 cup of cottage cheese, 1/3 cup of shredded mozzarella then another 3 noodles. Repeat one more layer and then on top of the last layer, add remaining mozzarella and the 1/4 cup of Parmesan.
- Place foil over the top and bake for 15 minutes or until the cheese is melted. When done, remove the oven and let it sit for 10 minutes before slicing and serving. Garnish with parsley just before serving.
Notes
Notes:
Storing and reheating:
- Store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 1-2 minutes.
- To freeze the lasagna whole, assemble the lasagna as instructed but don’t bake it. Use a baking dish with an airtight lid or use the foil pans with lids. Store in the freezer for up to 3 months. To heat and bake, thaw overnight in the fridge and bake at 375 for about 45 minutes. To freeze individual pieces, bake and let cool. Cut into pieces and store in a freezer safe container .
- Make a day ahead for easy meal prep and to let the flavors settle in.
Use foil when baking to prevent the edges of the noodles from getting hard. - When grating the zucchini, be sure to remove the excess liquid with paper towels.
- Let the lasagna rest uncovered for about 10 minutes to make for easier cutting.
- Use a high-quality sauce that doesn’t have added sugars.
Nutrition
Calories: 246kcalCarbohydrates: 21gProtein: 17gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 52mgSodium: 599mgPotassium: 510mgFiber: 2gSugar: 4gVitamin A: 492IUVitamin C: 8mgCalcium: 160mgIron: 2mg
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