Learn how to make a zucchini lasagna, a healthier and lighter version of that lasagna that is perfect for Sundays.
Zucchini lasagna
Servings
4
servingsPrep time
30
minutesCooking time
15
minutesFor your zucchini lasagna to be perfect, use the ingredients from the list below and follow the preparation instructions!
Ingredients
2 zucchinis (I used 1 and 1/2 for my container)
300g shredded chicken
1 spoon of lard
1/2 onion
2 garlic cloves
2 cups of water
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/2 teaspoon ground pepper
1/3 teaspoon paprika
1 cup of tomato sauce
2 tablespoons chopped olives
2 spoons of butter
2 spoons of wheat flour
400 ml of milk
1/3 teaspoon salt
1 pinch of nutmeg
Directions
- Cut the zucchinis into slices;
- Unite a skillet with olive oil or oil;
- Seal the zucchini slices (2 minutes on each side);
- Book the slices;
- In a pan, add 1 spoon of lard or oil;
- Add half a chopped onion;
- Add 1 pinch of salt;
- Add 2 minced garlic cloves;
- Let it gold;
- Add 300g of shredded chicken;
- Add 2 cups water;
- Add 1/2 teaspoon of seasoned salt;
- Add 1/2 teaspoon of black pepper;
- Add 1/2 teaspoon paprika;
- Add 1/3 teaspoon paprika;
- Add 1 cup tomato sauce;
- Mix and let it clear for 15 minutes;
- Add 2 tablespoons of chopped olives;
- Add green smell to taste;
- Turn off the heat and set aside;
- In a pan, add 2 tablespoons of butter;
- Add 2 tablespoons of wheat flour;
- Blend for 2 minutes;
- Add 400ml of milk and mix until thickened;
- On a platter, add 1 layer of zucchini;
- Add 1 layer of chicken;
- Add 1 layer sauce;
- Repeat the process until the ingredients run out;
- Finish by adding cheese on top;
- Add oregano;
- Take to preheated oven at 180 degrees for approximately 15 minutes;
- Your Zucchini Lasagna is ready!
