Zucchini Chicken Lasagna Crunch Recipe

Okay, so I’ve been getting some requests for healthy recipes. I generally am not the healthiest eater. I can picture all my friends and family saying “who, you?” sarcastically as they read that. But no, I’m not, and I’ll be the first to admit it. I’m even daydreaming about the pizza I’m eating for dinner tonight as I write this. 

But every once in a blue moon I actually surprise the world and attempt to cook something semi-healthy-ish. A couple of weeks ago I did just that and am excited to bring you that recipe today, because it is amazing.   

This is an amazing and delicious lasagna, but minus the ricotta and swapping out some traditional lasagna ingredients for some healthier options. Oh and a little something added in (probably not healthy) to give it a fun crunch, which I love. I consider this recipe easy to make, but a lot of cooking newbies may not, as it does require a little extra effort to make the sauce and slice your “noodles”.  But the extra effort is totally, 100%, worth it so suck it up and do it, you will thank me later.

The sauce I use for this recipe is the sauce I use for everything that requires red sauce because it is amazing, tastes so much better than sauce from a jar, and really pretty simple and easy to make. The sugar is the secret ingredient.

Serves 3-4

Here’s what you need:

(1) 14.5 Ounce Can Peeled Crushed Tomatoes

(1) 15 Ounce Can Tomato Sauce

(1) 6 Ounce Can Tomato Paste

(1) 8 Ounce Bag Shredded Mozzarella Chese (lowfat)

(1) Bag Croutons (I prefer garlic and herb Texas toast)

(4) Zucchinis

(2) Tablespoons Parsley

(1) Tablespoon Basil

(1/2) Tablespoons Fennel Seeds

(2) Cloves Fresh Garlic
(1/3) Cup Sugar
(2-3) Large chicken breasts {can substitute chicken or turkey sausage as well, in which case use 3-4 links, casing removed}

Here’s what you do:

1) Cut chicken into chunks and sauté over medium heat with garlic in a in a medium sized saucepan, drain. Add tomatoes, tomato sauce, and tomato paste and stir well. Add parsley, basil, fennel, and sugar. Cook over medium heat until bubbling, then reduce to a simmer and cover. Allow to simmer for around an hour, stirring occasionally.

2) While sauce is cooking, slice zucchini into thin slices (I used a cheese slicer and it worked well).  Preheat oven to 350 degrees.

3) In a 9×13 baking dish, spread a layer of of sauce. On top of that place a layer of zucchini “noodles” followed by another layer of cheese and top with 1/3 of the mozzarella cheese. Add another layer of zucchini, sauce and mozzarella, and then repeat.

4) Cover in tin foil and place in oven. Bake for 45 minutes, remove tin foil and scatter croutons on top. Cook uncovered an additional 10 minutes. Let cool before serving. Enjoy!