Who doesn’t like lasagna?! Everyone’s got a favourite recipe and it can be tweaked and changed up in umpteen variations, but ladies and gents (yes I know you gents are reading too :0D), this variation of lasagna takes the cake as a reduced calorie alternative! I loved it so much that we made this recipe TWICE within one week and there’s 6 servings per recipe.
I’m a HUGE fan of the Clean Eating Magazine and Brooke and I have tried quite a few recipes from the March/April issue and so far their have been a few winners – this one being the top gun!
So basically, it’s a very basic chicken lasagna only the noodles are replaced with zucchini sliced into 1/4 inch slices lengthwise.
We found that instead of making them into one large casserole dish, the length of the zucchinis fit perfectly into these half size dishes, and it helps for storage in the fridge because if your fridge is anything like mine, you have to be creative for space! Here’s they are before going into the oven: I modified the recipe this time around and I added a package of frozen spinach into the cottage cheese-egg-mozza cheese mixture for an added nutritional punch: After coming out of the oven:
And like every other lasagna, it gets better and better as leftovers. Only NOT like other lasagna, it has some pretty impressive nutritional specs:
Per 1 2/3c
(1/6 of the recipe)
It’s the easiest lasagna I’ve ever made because there’s no fussing with noodles! I’ll admit that the 1/4c of shredded mozza on top looked awfully lonely, so I did add about another 1/4c, so the NI would have been affected slightly, but well worth it still. It’s absolutely delicious and I’ll definitely be making it again!