CHICKEN AND ZUCCHINI LASAGNE

Using zucchinis instead of pasta is a great way to get your vegies. The turmeric gives a subtle sweetness which goes well with the sharp cheddar cheese.   Chicken and Zucchini Lasagnas

Ingredients, serves 4

500g organic pastured ground chicken, I like to use the thigh as it is higher and fat and nutrients and has much more flavour

1 large organic brown onion

2 organic garlic cloves

2 tsp extra virgin coconut or avocado oil

2 tsp organic turmeric powder

1 cup organic mushrooms

100g organic grass-fed natural full fat cream (you could also use yoghurt)

4 organic large zucchinis

100g organic grass-fed vintage cheddar cheese

1/2 tsp of unrefined sea salt

Method 

1) Preheat the oven to 180°C (350F). Heat a medium sized pan to medium heat and add the oil

2) Chop the onion and mushrooms and sauté until the onions are soft

3) Add the chicken and cook until soft and browning

4) Stir in the turmeric, salt and garlic and then turn off the heat

5) Chop the zucchinis into thin strips and layer them in a baking dish

6) Grate the cheese

7) Stir the cream into the minced chicken and pour over the zucchinis

8) Layer the last layer of zucchinis and sprinkle the grated cheese on top

9) Bake for 20-30 minutes

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1 Response

  1. Christine says:

    Am so gonna try this one, Yum Yum

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