Saturday, November 16, 2013

Chicken, Zucchini Lasagna


I am proud of this recipe because I literally just combined a bunch of ingredients that I thought would be good together and it turned out amazing! I love traditional lasagna, but this is a nice change of pace. The chicken makes it lighter and using vodka cream sauce instead of tomato spaghetti sauce compliments it well.

Chicken Zucchini Lasagna

6 lasagna noodles
1 lb. boneless skinless chicken breast
1 15oz. ricotta cheese
1/4 cup parmesan cheese
10 oz. shredded mozzarella cheese
1 24oz. jar vodka cream sauce
3 zucchinis
1 small container mushrooms
1 onion
1 egg
Salt, Pepper, Garlic powder & Italian Seasoning

Slice mushrooms, zucchini, and onions and then sauté

Season chicken breast with salt, pepper, garlic and Italian seasoning

Cook chicken breast and cut into thin, small strips

Add vodka cream sauce to a large pot and add chicken strips, mushrooms, zucchini, and onions and cook on low 10-15 minutes

Boil lasagna noodles until cooked

Add ricotta, parmesan, and 1 beaten egg to a bowl and mix with a fork

Cover the bottom of a casserole dish with 1 cup chicken and zucchini sauce

Layer 3 noodles over top

Spread half the ricotta mixture onto the noodles, then add half of the remaining chicken, zucchini sauce

Top with half of the mozzarella cheese

Repeat steps last 3 steps 

Bake in a 350 oven for 35-45 minutes or until brown

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