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chicken zucchini lasagna

★★★★★ 1
a recipe by
K K King
Orlando, FL

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.

★★★★★ 1
serves 4
prep time 45 Min
cook time 40 Min
method Bake

Ingredients For chicken zucchini lasagna

  • 4 md
    zucchini, sliced in rounds
  • 1/4 pkg
    fresh spinach
  • 8 oz
    ricotta cheese
  • 8 oz
    marinara sauce
  • 1/4 c
    zesty italian salad dressing
  • 6 blend
    italian cheese
  • chicken, cooked and sliced
  • powdered garlic
  • italian seasoning
  • flour & cornmeal, mixed equally, for breading
  • canola oil
  • canola spray or olive oil

How To Make chicken zucchini lasagna

  • 1
    Heat 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.
  • 2
    Spray 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
  • 3
    layer leaf spinach next
  • 4
    layer sliced chicken on top of spinach
  • 5
    Spread on a layer of ricotta cheese
  • 6
    Another layer of zucchini, sprinkle with shredded cheese
  • 7
    Sprinkle garlic and Italian seasoning over all
  • 8
    Spread marinara sauce on top, drizzle zesty Italian dressing around edges
  • 9
    Sprinkle with more shredded cheese
  • 10
    Bake in low oven, 280-300 degrees for 40 minutes

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