5-Ingredient Chicken & Zucchini Lasagne
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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