GROUND CHICKEN ZUCCHINI LASAGNA
In collaboration with
Laurie Douceur
8 and more
Portions
25 min
Prepping
50 min
Cooking
Recipe
Easy
Ingredients
- 2 Exceldor ground chicken tray packs
- 4 zucchinis
- 15 ml (1 tbsp) olive oil
- 1 onion, chopped
- 750 ml (3 cups) homemade or commercial tomato and basil sauce
- 475 g ricotta
- 250 ml (1 cup) grated Parmesan cheese
- 1 egg
- 375 ml (1 ½ cup) shredded mozzarella
- Salt and pepper
- A few fresh basil leaves (optional)
Directions
Click the steps to erase them.
- Preheat the oven to 400 °F (200 °C).
- Cut the zucchinis lengthwise into thin slices and spread them out on a baking tray. Sprinkle with 1 tbsp salt and leave the zucchini to drain.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Fry the onion for 1 minute. Add the ground chicken and break it up with a wooden spoon. Cook for about 7 minutes, or until the meat is no longer pink.
- In a 33 cm x 23 cm (13 in x 9 in) dish, spread ½ cup of tomato sauce. Pour the remaining sauce over the chicken, stir, and remove from the heat.
- In a bowl, combine the ricotta, Parmesan cheese and egg. Season with pepper.
- Pat the zucchini dry with a paper towel or clean cloth, then place about half the zucchini in the dish, slightly overlapping the slices. Add half of the chicken mixture, then cover with half of the ricotta mixture.
- Repeat the layers with the remaining zucchini, the remaining chicken, and the remaining ricotta mixture.
- Top with mozzarella.
- Bake for 40 minutes. Broil for a few minutes, until the cheese is golden brown. Garnish with whole basil leaves before serving.
It’s very easy to replace red meat with ground chicken in many classic recipes. Hamburger patties, spaghetti sauce, chili… It’s an all-purpose, practical tip for looking after your heart without drastically changing your habits!