Put this delicious twist on a classic lasagna! With layers of zucchini, chicken, noodles & cheese combined with the bright flavor of pesto - it's sure to be a family favorite.
Instructions
- Preheat oven to 375-degrees. Coat a 9 x 13-inch baking dish with cooking spray.
- Cut zucchini lengthwise into ¼-inch think strips. Cut up the end strips and add to a large food processor. Reserve the remaining strips for lasagna assembly.
- Add chicken and pesto to a food processor and pulse briefly. Scrape sides and bottom of processor bowl and pulse again to blend; set aside.
- In a medium bowl, blend ricotta with Italian seasoning, Parmesan, green onions and finely chopped veggies using a rubber spatula. Set aside.
- To assemble the lasagna, spread 1 cup of marinara on the bottom of the prepared dish. Drizzle ¼ cup of water or chicken broth over the top, then line with 3 strips of lasagna noodles. Spread half of the chicken mixture over the noodles and drizzle ¼ cup of broth over the top. Add zucchini strips over the top to completely cover, then spread the ricotta mixture evenly over the top. Top with last 3 strips of lasagna noodles. Spread the remaining chicken mixture over this layer and drizzle with ¼ cup broth. Pour remaining marinara sauce evenly over top and sprinkle with mozzarella cheese.
- Coat the underside of a sheet of foil with cooking spray (so the cheese doesn’t stick to it) and cover the lasagna dish well. Bake until cheese is bubbling and lasagna noodles are tender, about 50 minutes. It it seems too watery, bake uncovered for 10 minutes.
- Let rest 10 minutes, then slice and serve!
