Low-Calorie Lasagna Without Pasta

Baking and Desserts | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Low-Calorie Lasagna Without Pasta

Ingredients

Courgette - 10.6 oz
Skin-On Chicken Breasts - 8.8 oz
Natural Yogurt - 8.8 oz
Chicken Egg - 1 piece
Onion - 1 piece
Carrot - 1 piece
Cheese Spread - 3.5 oz
Passata Tomato Sauce - 2.5 oz
Nutmeg - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Finely chop the onion. Grate the carrot. Mince the chicken breast in a blender until it resembles ground meat.

Step 2

Sauté everything in a skillet. When the vegetables and meat are almost cooked, add the tomato paste, salt, and pepper, and turn off the heat after a minute.

Step 3

For the sauce, mix the yogurt, egg, salt, pepper, and a pinch of nutmeg in a container with high sides and whisk everything well with a mixer.

Step 4

Slice the zucchini into thin slices about 0.5 cm thick. Pour a little white sauce into the bottom of a baking dish. Then layer the zucchini slices slightly overlapping. Next, add the sautéed meat and vegetable mixture. Follow with another layer of zucchini slices. Pour the white sauce over the lasagna and sprinkle with cheese. Bake in the oven at 190–392°F for 30–40 minutes.