Creamy Chicken Lasagna
Effortless Weeknight Favourites
Chicken and zucchini lasagna is a veggie, protein and flavour-packed dinner. Like all lasagna, it is a great make-ahead meal. Using cooked chicken and ricotta cheese instead of a traditional bechamel, makes it quick enough to just pull together on the night too. It's a great alternative to a traditional bolognese lasagna.
Preheat the oven to 190°C/375°F. Bake chicken breast for 20 mins, or use leftover roast or store-bought rotisserie chicken.
Heat butter in a large frying pan on medium heat, cook the onion for a minute, or until slightly translucent. Add zucchini, garlic and cook for another 5 mins.
Add flour, mix well and cook for a minute. Add stock, parsley, chicken and season well with salt and pepper. Cover with lid and cook for 5 minutes or until the sauce has thickened.
To assemble the lasagna, place pasta sheet in a single layer onto the base of a baking dish. Top with half the chicken mixture and cover with cheese. Follow the same pattern again with pasta, chicken mixture and cheese. Top with a third layer of pasta and finish off with the ricotta and a sprinkle of cheese.
Bake for 25 mins and season again with salt & pepper.
Zucchini has a lot of moisture, so cooking the mixture well before adding the liquid to make the sauce will prevent the lasagna getting soupy.
Calories 479, Fat 29.7 grams, Cholesterol 128 milligrams, Sodium 986 milligrams, Carbs 15.2 grams, Protein 38.4 grams