Chicken Lasagna (Low Carb)

Ingredients:

For the “noodles” layer:

• 2–3 large zucchinis (sliced lengthwise into thin strips) or low-carb lasagna sheets

For the chicken filling:

• 2 cups cooked chicken (shredded or diced)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 cup spinach (fresh or frozen, drained)
• 1 tbsp olive oil
• Salt, pepper, Italian seasoning

For the sauce:

• 1½ cups ricotta cheese
• 1 cup heavy cream
• 1 cup shredded mozzarella
• ½ cup grated parmesan
• 1 egg

👩‍🍳 Instructions:

1. Prep zucchini
   
   • Slice zucchini thinly.
   • Lightly salt and let sit 10 minutes, then pat dry (removes excess moisture).
3. Cook filling
   
   • Heat olive oil in a pan.
   • Sauté onion and garlic until soft.
   • Add chicken and spinach, season well, cook 3–5 minutes.
5. Make creamy mixture
   
   • In a bowl, mix ricotta, cream, egg, half the mozzarella, and parmesan.
7. Layer the lasagna
   
   • In a baking dish:
     
     • Layer zucchini slices
     • Add chicken mixture
     • Spread cheese mixture
   • Repeat layers, finishing with cheese on top.
9. Bake
   
   • Preheat oven to 180°C (350°F)
   • Bake for 35–40 minutes until bubbly and golden on top.
11. Rest & serve
    
    • Let it sit 10–15 minutes before cutting (helps it set).

🍽️ Tips:

Broil for the last 2–3 minutes to get that golden cheesy top like in the image.

Add mushrooms or broccoli for extra texture.

For more flavor, mix in a bit of pesto or sun-dried tomatoes.