Zucchini Lasagna

Hokay folks, no falafel yet, but I did find a great recipe for low-carb lasagna that I made altered slightly to fit our needs. I basically added more veggies and replaced some ingredients for better ones :-)

Here's my version of the recipe:

Zucchini Lasagna  

Ingredients:

2 cups shredded chicken breast 

(I actually left it out for my first time making it, since I'm a Veggie)

1/4 cup chopped onion

1/4 cup chopped sweet red pepper

1/2 cup mushroom

A few handfuls of spinach

2 cup tomato/spaghetti sauce 

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon basil

1/4 teaspoon black pepper

4 medium zucchini sliced thinly in long strips

1 cup plain greek yogurt 

1 egg 

3 tablespoons whole wheat flour or cornmeal

1 cup (4 oz.) shredded mozzarella cheese

Directions:
1. Bring a pot of water to a boil. 
2. Cut your zucchini into thin slices the length of the zucchini. (These will act as your noodles.) 
3. Boil zucchini for 3 minutes and then lay out on paper towel with another paper towel on top to absorb the excess water. While these are drying make sauce.
4. In large skillet sprayed thoroughly with cooking spray, combine cooked shredded chicken, pepper, mushroom, and onion over medium heat. 
5. Once onion, pepper, and mushrooms are sauteed, add tomato sauce and seasonings. Bring to boil;  reduce heat to simmer, uncovered, for about 5 minutes.
6. While your sauce is cooking, combine the yogurt, egg, and flour/cornmeal (I also tossed in some extra seasoning as well). 
7. Line the bottom of a 9x13 sprayed baking dish zucchini strips. 
8. Top with the yogurt and egg mixture, then spinach leaves, and then the chicken/sauce mixture. 
9. Repeat layer of zucchini and top with the yogurt and egg mixture, then spinach leaves, and then the sauce.
10. Sprinkle with mozzarella cheese
11. Bake at 375° for 40 minutes. Let stand for 10 minutes before serving.

So How Was It?

This meal was great! Dennis said it was one of this favorites, so it goes on my mental list of things to make. I loved the extra spinach, and the red pepper and mushrooms were fantastic. We didn't even miss the noodles at all with the zucchini!

The greek yogurt was actually a substitute for cottage cheese... which it not my favorite thing in the word, to put it lightly. But if you enjoy that sort of thing, then you can feel free to sub it back into the ingredient list. 

This meal is super healthy because it is full of protein (especially if you use the greek yogurt), and has the taste of home-cooked comfort food without all the usual fat. It's chock full of veggies too! 

Overall, wonderful meal. Hope you can try it soon!