5-Ingredient Chicken & Zucchini Lasagne
June 08, 2020
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (301.6 g)
- Calories 234.4
- Total Fat - 9.7 g
- Saturated Fat - 4.8 g
- Cholesterol - 57.8 mg
- Sodium - 850.4 mg
- Total Carbohydrate - 21.1 g
- Dietary Fiber - 4.4 g
- Sugars - 10.2 g
- Protein - 16.6 g
- Calcium - 396 mg
- Iron - 1.9 mg
- Vitamin C - 22.5 mg
- Thiamin - 0.1 mg
Using a mandolin, cut zucchini diagonally into thin slices (about 5mm wide).
Place chicken in a bowl and stir in 1 1/2 cups of the pasta sauce.
Sprinkle risoni over the base of a rectangular, ovenproof dish (10-cup capacity).
Top with half the chicken mixture and sprinkle with half the cheese and then arrange half the zucchini over cheese and repeat layering with remaining chicken mixture and zucchini.
Pour remaining pasta sauce over zucchini and sprinkle with remaining cheese and cover tightly with oiled foil.
Cook in a moderate oven (180C) for 45 minute and then discard foil and cook for a further 10 minutes, or until zucchini is tender and cheese is golden brown.
Transfer lasagne to a wooden board. Stand for 15 minutes before serving.
Tips & Variations
No special items needed.