Low-Calorie Lasagna Without Pasta
Baking and Desserts • Italian
Description
Low-Calorie Lasagna Without Pasta
Ingredients
- Courgette 10 oz
- Skin-On Chicken Breasts 10 oz
- Natural Yogurt 10 oz
- Chicken Egg 1 piece
- Onion 1 piece
- Carrot 1 piece
- Cheese Spread 5 oz
- Passata Tomato Sauce 0 oz
- Nutmeg a pinch
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the onion. Grate the carrot. Mince the chicken breast in a blender until it resembles ground meat.
Step 2
Sauté everything in a skillet. When the vegetables and meat are almost cooked, add the tomato paste, salt, and pepper, and turn off the heat after a minute.
Step 3
For the sauce, mix the yogurt, egg, salt, pepper, and a pinch of nutmeg in a container with high sides and whisk everything well with a mixer.
Step 4
Slice the zucchini into thin slices about 0.5 cm thick. Pour a little white sauce into the bottom of a baking dish. Then layer the zucchini slices slightly overlapping. Next, add the sautéed meat and vegetable mixture. Follow with another layer of zucchini slices. Pour the white sauce over the lasagna and sprinkle with cheese. Bake in the oven at 190–390°F for 30–40 minutes.
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