chicken zucchini lasagna
(1 rating)
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I had some leftover chicken, fresh spinach and zucchini in my refrigerator. I don't like to waste food, and everything is better with cheese, so I came up with this vegetable lasagna dish. Quantities may vary, so add as much cheese, marinara or whatever you like.
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(1 rating)
yield
4 serving(s)
prep time
45 Min
cook time
40 Min
method
Bake
Ingredients For chicken zucchini lasagna
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4 mdzucchini, sliced in rounds
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1/4 pkgfresh spinach
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8 ozricotta cheese
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8 ozmarinara sauce
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1/4 czesty italian salad dressing
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6 blenditalian cheese
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chicken, cooked and sliced
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powdered garlic
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italian seasoning
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flour & cornmeal, mixed equally, for breading
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canola oil
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canola spray or olive oil
How To Make chicken zucchini lasagna
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1Heat canola oil in fry pan over med-hi heat, coat Zucchini with flour corn meal mixture. Fry in batches, just until lightly browned, drain on paper towels.
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2Spray bottom of casserole dish with canola spray, or olive oil. Place a layer of zucchini on bottom of casserole, sprinkle with 6 blend shredded cheese
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3layer leaf spinach next
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4layer sliced chicken on top of spinach
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5Spread on a layer of ricotta cheese
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6Another layer of zucchini, sprinkle with shredded cheese
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7Sprinkle garlic and Italian seasoning over all
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8Spread marinara sauce on top, drizzle zesty Italian dressing around edges
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9Sprinkle with more shredded cheese
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10Bake in low oven, 280-300 degrees for 40 minutes
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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