Healthy Lasagna
Yield 4-6 servings
Ingredients:
2 cups tomato sauce
3 cups frozen spinach
1 onion chopped
4 cloves garlic chopped
2 tablespoons olive oil
3.5 teaspoons salt
1/2 teaspoon chilli flakes
1 egg
500 grams light ricotta
500 grams ground chicken
3 zucchini
10 lasagna sheets
1 cup cherry tomatoes cut in half
5-8 basil leaves
1/2 cup parmesan grated
Method:
Heat oven to 350 degrees.
Pre-heat a sauté pan over medium heat, add 1 tablespoon of olive oil add half of the chopped onions and 2 cloves of chopped garlic. Sauté for 3 minutes until onions are translucent. Add the frozen spinach season with 1 teaspoon salt and cook until the spinach is defrosted and all water is evaporated. Set aside.
In a mixing bowl, combine the cooked spinach, ricotta add one egg, chilli flakes and season with salt to taste, mix well then set aside.
Pre-heat a sauté pan over medium heat, add 1 tablespoon of olive oil add half of the chopped onion and 2 cloves of chopped garlic sauté for 3 minutes until onions are translucent. Add ground chicken and season with 1.5 teaspoons salt and cook until the chicken is browned and cooked through about 15 minutes. Set aside.
Bring a large pot of water to a boil, add 1 teaspoon salt. Cook lasagna sheets 2 at a time for about 2 minutes. Transfer to a bowl with cold water then strain and set aside for assembly. Drizzle with olive oil to avoid the sheets sticking together.
Once lasagna sheet are cooled cut each sheet horizontally then set aside.
To make zucchini ribbons use a vegetable peeler and peel down the centre.
Spread a thin layer of tomato sauce on the bottom of the baking dish.
For assembly take the cooked and cooled lasagna sheets spread a thin layer of spinach and ricotta mixture. Place a layer of zucchini ribbons and cooked chicken and roll. Repeat with all of the lasagna sheets. Place each roll side by side into baking dish.
Top with chopped cherry tomatoes, basil and the rest of the tomato sauce.
Sprinkle with grated cheese and bake for 60 minutes. ENJOY!