This low-carb lasagna uses zucchini instead of pasta, making it a perfect option for those managing blood sugar levels. The combination of lean chicken, nutrient-packed spinach, and savory mushrooms creates a delicious, balanced meal.
Ingredients:
- 2 large zucchinis, thinly sliced lengthwise (as a pasta alternative)
- 1 lb ground chicken
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups ricotta cheese (or cottage cheese for a lower-fat option)
- 1 1/2 cups marinara sauce (no added sugar)
- 1/4 cup Parmesan cheese, grated
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large pan, heat olive oil over medium heat. Sauté onions and garlic until fragrant, about 2-3 minutes.
- Add ground chicken, cooking until browned. Then, stir in mushrooms and spinach, cooking until spinach wilts.
- In a separate bowl, mix the ricotta cheese with salt and pepper.
- In a baking dish, layer zucchini slices to form the "noodle" base.
- Add a layer of the chicken and vegetable mixture, followed by ricotta cheese, and a light layer of marinara sauce.
- Repeat the layers until all ingredients are used, ending with a final layer of marinara sauce and shredded mozzarella and Parmesan cheese on top.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
- Let it rest for 5 minutes before serving.
Health Benefits:
- Zucchini replaces traditional pasta, significantly lowering the carb content of the dish.
- Spinach and mushrooms are high in fiber and nutrients, supporting blood sugar regulation.
- Ground chicken provides lean protein to keep you satisfied without spiking blood sugar levels.
Nutritional Information (per serving):
- Calories: 290
- Carbs: 10g
- Protein: 27g
- Fat: 16g
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