Skinny Zucchini Lasagna – Low Carb And Gluten Free!

1. 1

   Cover the bottom of a medium saucepan with olive oil from your oil mister.

2. 2

   Heat the olive oil over medium heat in a saucepan. Add the ground chicken and let it brown.

3. 3

   Drain off any excess fat by pouring the chicken into a fine mesh stainless steel strainer. Set the chicken aside.

4. 4

   Mist the bottom of the saucepan with olive oil and saute the onions for about 3 minutes. Add the garlic and saute for 2 more minutes.

5. 5

   Put the chicken back into the saucepan and add the tomatoes and herbs. Cover and simmer on medium for 15 minutes.

6. 6

   While the sauce simmers, slice zucchini, sprinkle with a touch of salt, and let it sit until the sauce is ready. Absorb any water that comes out of the zucchini with a paper towel or clean dishcloth.

7. 7

   Preheat your oven to 375 degrees F.

8. 8

   On a grill pan or a panini press, grill the zucchini for 1 minute/side.

9. 9

   Now the fun part - layering! Set aside half of the mozzarella cheese. In a 9x9 baking or casserole dish, start layering in this order: sauce, zucchini, cottage cheese, mozzarella cheese. Keep repeating until you're out of ingredients.

10. 10

    Use the remaining half of your mozzarella cheese to top the lasagna. Cover with aluminum foil.

11. 11

    Bake for 20 minutes or until cheese is melted.

No additional tips available.