Chicken Zucchini Lasagna
Chicken and cottage cheese make this lasagna a source of protein, while zucchini replaces the pasta sheets. Tomato sauce and a soft cheese filling sit beneath browned mozzarella. Let it rest for 10 minutes after baking so the layers set.
Slice the courgettes (700 g) lengthwise into thin sheets. Lightly salt with some table salt (5 g total), leave for 10 minutes, then pat dry.
Finely chop the chicken breast fillet (600 g). Fry it in a non-stick pan without oil with the minced garlic (2 cloves) until opaque and cooked through.
Add the passata (400 g), black pepper (1 g), oregano (1 g), and the remaining salt. Replace the optional ¼ teaspoon of sugar with erythritol (7 g). Simmer for 10–15 minutes until slightly thickened.
Mix the cottage cheese 5% fat (300 g), grated parmesan (30 g), egg (50 g), and finely chopped parsley (10 g), reserving some for serving. Grate the mozzarella (100 g) if using a whole ball.
In a baking dish, layer the zucchini, cottage-cheese filling, and chicken sauce, repeating the layers 2–3 times. Top with the mozzarella.
Bake at 180°C for about 35–40 minutes, until the top is melted and browned. Optionally switch on the top grill for the final 5 minutes. Let the lasagna stand for 10 minutes so the layers set. Add the chopped basil (10 g) and reserved parsley before serving.
If desired, serve separately with the site’s garlic and dill yogurt sauce.
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