Chicken Zucchini lasagna

Chicken Zucchini Lasagna

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K K King

By
@chicknlittle

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
45 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 4 medium
    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

Step-by-Step

  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

Printable Recipe Card

About Chicken Zucchini lasagna

Course/Dish: Chicken
Main Ingredient: Vegetable
Regional Style: Italian



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