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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.