Chicken Zucchini Lasagna {Grain-Free & Dairy-Free}

Hi folks!  Are you ready for a new recipe?  I know I was pretty excited to get back to cooking after the wedding festivities calmed down.  We have my in-laws staying with us for another week before they head back home to Germany.  Those poor Bavarians have been subjected to my grain-free lifestyle.  There is bread in our house, and I’ve done exceptionally well not shoving any of it down my grain-free pie hole.  Go me!

Our zucchini from the garden has been doing pretty well, so we find ourselves with a large amount to use up.  No complaints here!  We all know I love using zucchini noodles in place of spaghetti (see my recipe for Meat Sauce and Zoodles).  Another great pasta alternative is using thinly sliced zucchini in place of lasagna noodles!  If you have a mandoline, it’s pretty easy to get those nice, thin slices, but you can absolutely do this without.  

Print Recipe

Chicken Zucchini Lasagna

Prep Time30 mins

Cook Time25 mins

Course: Main Course

Servings: 6

Author: Suzie Bauer

Ingredients

• 1 lb Ground Chicken Breast
• 1/2 Yellow Onion diced
• 1 Tbsp Coconut Oil
• 1 lb Zucchini
• 14 oz Diced Tomatoes
• 6 oz Tomato Paste
• 1 cup Bone Broth
• 3/4 tsp Ground Garlic
• 1/4 tsp Ground Sage
• 1/2 tsp Dried Thyme
• 1/2 tsp Dried Basil
• 1/2 tsp Sea Salt

Instructions

• Preheat the oven to 375 F.
• In a large skillet, melt coconut oil over medium heat.
• Add the ground chicken and onion to the skillet. Break up the ground chicken and cook through.
• Add the diced tomatoes, tomato paste, and broth to the skillet and stir to combine.
• Sprinkle in the garlic, sage, thyme, basil and salt, and stir. Lower the heat to low, and let simmer while you prepare the zucchini.
• Using a mandoline, thinly slice the zucchini lengthwise to make the lasagna noodles.
• In a 9x11 baking dish, add a small amount of the sauce mixture to the bottom and spread out.
• Lay down a single layer of the zucchini, then add about half the remaining sauce and spread out.
• Add the second layer of zucchini, then top with the remaining sauce.
• Bake in the oven for about 25 minutes. The sauce should be bubbly, and the zucchini tender when poked through with a toothpick.