Zucchini lasagna with chicken mince

Name: Zucchini lasagna with chicken mince
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 pcs zucchini; 300 g chicken mince; 1 pcs onion; 2 pcs tomatoes; 2 tbsp tomato paste; 200 g mozzarella cheese; 200 g natural yogurt; 1 pcs chicken egg; to taste herbs (dill, cilantro); to taste salt; to taste black pepper; 1 tbsp oil

Lasagna made of zucchini, chicken mince, and tomato sauce, baked with cheese.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 374
Protein: 28 g
Fat: 20 g
Carbs: 21 g

Ingredients

for 4 servings

zucchini2 pcs
chicken mince300 g
onion1 pcs
tomatoes2 pcs
tomato paste2 tbsp
mozzarella cheese200 g
natural yogurt200 g
chicken egg1 pcs
herbs (dill, cilantro)to taste
saltto taste
black pepperto taste
oil1 tbsp

Method

8 steps

Cut the zucchini into thin slices lengthwise. If the zucchini are large, remove the seeds.
Finely chop the onion. Dice the tomatoes.
Heat oil in a pan. Fry the onion until translucent. Add the chicken mince and fry, breaking up lumps, until cooked.
Add the diced tomatoes, tomato paste, salt, pepper, and chopped herbs to the mince. Simmer for 5-7 minutes.
For the sauce, mix the yogurt, egg, 100 g of grated mozzarella, chopped herbs, salt, and pepper.
In a baking dish, layer the zucchini slices, mince filling, and sauce. Repeat the layers until the ingredients are used up. The top layer should be zucchini, brushed with sauce.
Sprinkle the lasagna with the remaining mozzarella (100 g).
Bake in an oven preheated to 180°C for 40 minutes.