5-Ingredient Chicken & Zucchini Lasagne

6
Servings
15m
Prep Time
55m
Cook Time
1h 10m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Using a mandolin, cut zucchini diagonally into thin slices (about 5mm wide).

Step 2

Place chicken in a bowl and stir in 1 1/2 cups of the pasta sauce.

Step 3

Sprinkle risoni over the base of a rectangular, ovenproof dish (10-cup capacity).

Step 4

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.

Step 5

Pour remaining pasta sauce over zucchini and sprinkle with remaining cheese and cover tightly with oiled foil.

Step 6

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.

Step 7

Transfer lasagne to a wooden board. Stand for 15 minutes before serving.

Tips & Variations


No special items needed.

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