What you'll need:
2 large zucchini
1 lb boneless, skinless chicken thighs, cooked and diced
2 c fat free ricotta
6 oz baby bella mushrooms
1 medium bag of baby spinach
4 oz fresh mozzarella, sliced
2 c shredded Parmesan cheese (the good stuff, not the weird cheese like stuff in the can)
Italian seasoning to taste
Garlic powder to taste
2 Tablespoons bread crumbs (optional)
First, I cut the zucchini into long strips using a wire cheese slicer. I'm going to guess they were about 1/4" thick. They need to be study enough to hold up the filling of the lasagna, but thin enough to still cook through in the oven. Pictures would be helpful here, but hey-I'm working with afterthoughts here so we're using some Creative Commons photos.
|photo by Gloria Cabada-Leman https://flic.kr/p/bpGyED|
Line the bottom of an 8x8 dish with strips of zucchini. Next add half of the spinach, half of the chicken, half of the mushrooms, half the ricotta, a good sprinkling of the Italian seasoning and some garlic, a third of the mozzarella and a third of the Parmesan cheese. Repeat. Top with remaining zucchini strips, cheese and bread crumbs. Bake at 375 until all the cheese is melted and center of lasagna is hot. That took about 45 minutes for me.
|And the leftovers make a great lunch the next day!|
I wasn't very organized while I was making this and realized as soon as I put it in the oven that I forgot to put the mushrooms in. Oops! So I had to carefully pull back strips of zucchini to add it all in, which led to clumps of mushrooms and sections without any. Oh well...it still turned out tasty! With the healthy versions of the classic lasagna ingredients, I was able to cut the calories down to about 237 per serving! And that included the breadcrumbs. If you skip those, it would be even less. This lasagna is super cheesy and very filling.