Chicken-Zucchini Lasagna/ Lasagna/ Gluten-free lasagna/ Keto-friendly Lasagna

Chicken-Zucchini Lasagna An Italian dish having stacked layers of the pasta sheet, chicken or any meat or vegetable filling, and lots of cheese. The blend of different cheese gives a great flavor and taste. In this recipe, I am using Zucchini slices as pasta sheets, making the dish keto-friendly and gluten-free. Preparation time: 30 minutes Cooking time: 60 minutes Servings: Serves 4 – 5 persons Step 1: For layering as sheets: Ingredients • 2 medium-sized Zucchini Instructions: Slice the zucchini lengthwise (not too thin nor too thick). Place the slices on a plate. Sprinkle a little salt and let it sit for few minutes. Zucchini slices will leave its moisture out. Pat dry the water on the slices with a paper towel. Step 2: For the Chicken filling Ingredients: • 500gms Minced chicken • 2 tablespoons oil • 1 medium-sized onion (cut into small pieces) • 1 cup + 2 tablespoons tomato puree / pizza/ pasta sauce • 3 - 4 teaspoons magic masala powder • 2 teaspoons of salt • A handful of fresh coriander leaves Instructions: Heat the oil in a pan. Sauté the onion until they are translucent. Add in the minced chicken and let it cook for a while. Add pizza sauce, magic masala powder and salt, mix well. Sprinkle a handful of coriander leaves. Step 3: For the Cheese filling: Two types of preparations (Use either one of them) Preparation 1: Ricotta cheese filling • 250gm Ricotta cheese • ½ to 3/4th cup shredded/grated cheese (mozzarella/parmesan) • ½ teaspoon pepper powder • ½ teaspoon dried Italian herbs • ¼ teaspoon dried dill leaves (optional) Instructions: Mix all these ingredients Preparation 2: Bechamel sauce with cheese • Bechamel or white sauce - 3 tablespoons butter, 2 tablespoons all-purpose flour/maida and 1 cup milk • 1 teaspoon salt • 1 teaspoon pepper powder • 1 teaspoon dried Italian herbs • 0.5 (½) teaspoon dried dill leaves (optional) • ½ to 3/4th cup shredded/grated cheese (mozzarella/parmesan) Instructions: In a saucepan, melt the butter. Add in the flour and mix it with the butter. Stir the four-butter mixture for around 5 minutes. Pour the milk, whisk it continuously until the mixture dissolves and becomes smooth. Add in the seasonings (salt, pepper, dried Italian herbs & dill leaves). Mix it until the sauce thickens, turn off the flame and cool the mixture, once cool add the cheese and mix well. Step 4: Assembling Take a casserole dish (I have taken a 3-liter dish which is around 30 X 24 X 8 cm dimension). Spread 1/3 to ½ cup of pasta/pizza sauce or tomato puree. Place the zucchini slices side-by-side on top of the sauce. Then spread the chicken filling on the zucchini slices. Next top up the chicken filling with Ricotta cheese filling or Bechamel sauce with cheese & spread it evenly. Repeat these layers once or twice. Top the lasagne with zucchini slices as the final layer. Then sprinkle shredded mozzarella cheese, dried Italian herbs, or fresh herbs. Cook the lasagne in a preheated oven at 180° Celsius (350° Fahrenheit) for 40 minutes. Broil the lasagne for the last 5 - 10 minutes to get a crusty golden top. Notes: 1. Zucchini has more water content, so make sure to reduce the moisture content before layering 2. You can substitute the chicken filling with any meat or even with vegetables like mushroom, baby corn, and capsicum. For Magic masala powder click the link below /watch/s41=t&YkuxybNkmUYk= Background music acknowledgment Fruits by JayJen Music https://soundcloud.com/jayjenmusic Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: http://bit.ly/2CnXFbB Music promoted by Audio Library /watch/8lPNNj0jvRljN

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