chicken zucchini lasagna
(1 RATING)
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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prep time
45 Min
cook time
40 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 medium zucchini, sliced in rounds
- 1/4 package fresh spinach
- 8 ounces ricotta cheese
- 8 ounces marinara sauce
- 1/4 cup 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
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Step 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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Step 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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Step 3layer leaf spinach next
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Step 4layer sliced chicken on top of spinach
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Step 5Spread on a layer of ricotta cheese
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Step 6Another layer of zucchini, sprinkle with shredded cheese
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Step 7Sprinkle garlic and Italian seasoning over all
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Step 8Spread marinara sauce on top, drizzle zesty Italian dressing around edges
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Step 9Sprinkle with more shredded cheese
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Step 10Bake in low oven, 280-300 degrees for 40 minutes
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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