"White" Chicken & Spinach Lasagna Recipe

So jumping back on the low-carb bandwagon, I made a low-carb lasagna; substituting the zucchini for the pasta noodles and leaving out the tomato sauce.  This will give me 4 very hearty dinners this week - which I'm a huge fan of.

Not very diet-y, but filling and one serving has
only 14g net carbs, 73g protein, and 679 calories

The key to this is slicing the zucchini into strips that approximate the lasagna noodles, and then baking them to soften them up before putting them into the dish.

Slice zucchini to "noodle" thickness, and season and pre-bake

This dish is super cheesey, and very high in protein, thanks to almost an entire rotisserie chicken.

This lasagna has no tomato sauce and becomes low-carb
when substituting the zucchini for the noodles

Low-carb White Chicken Lasagna (Serves 4)

Ingredients

• 1 ½ large zucchini (about 1 lb sliced into long, thin strips)
• grapeseed oil spray (or other spray oil)
• ½ tsp lite salt
• ½ tsp fresh cracked pepper
• 1 tbsp Italian seasoning
• 12 oz package frozen spinach, thawed and drained
• 18 oz chopped skinless roasted chicken (I deboned one smallish rotisserie)
• 8 oz shredded part-skim mozzarella (finely shredded)
• 15 oz tub of part-skim ricotta
• 45 g shredded Parmesan
• 1 large egg
• 15 g unsalted butter
• 4 oz yellow onion, chopped
• 13 g minced garlic

Directions

1. Preheat the oven to 350°
2. Slice zucchini into long horizontal strips to resemble lasagna noodles. They should be thin, but still have some weight to them. Spray a lined baking sheet with foil with the grapeseed oil – just enough to keep the zucchini from sticking. Lay out the strips on the sheet and spray the tops with grapeseed oil and season with salt and pepper. Bake for 12 minutes, then flip the strips over, re-spray, season the new side, and bake for 8 minutes.
3. Mix together the ricotta, the egg, the Italian seasoning, the parmesan, and 1 handful of the mozzarella
4. Mix together the chopped up chicken and spinach.
5. Sauté the onions in butter until they turn translucent, add the garlic and sauté a few more minutes.
6. Assemble with 1/3 zucchini on the bottom of the dish, ½ of the chicken & spinach mixture next; then ½ of the sautéed onions and garlic, then ½ of the ricotta mixture, repeat with another layer of everything.  Top with the last 1/3 of the zucchini and then cover with remaining mozzarella.
7. Cover with foil and bake for 55 minutes.  Remove the foil and let bake another 15 minutes.  Let cool for about 15 minutes before cutting and serving.