Potato and Chicken Lasagna
Looking for a new twist on classic lasagna? This version features fresh herbs, chicken and zucchini. Substituting potatoes for pasta means that even family members with a wheat-free diet can enjoy this Italian favourite.
Ingredients
1 lb of ground chicken
6 large potatoes thinly sliced
1/4 cup butter
1/2 cup diced onion
4 cloves garlic (chopped)
4 large tomatoes thinly sliced
2 zucchinis thinly sliced
Fresh herbs: thyme, oregano, parsley (chopped)
300 g goat cheese
Directions
- Heat heavy bottomed pan on high and lightly coat bottom with cooking oil.
- Sauté ground chicken with diced onion and 2 cloves of chopped garlic. Season with salt and pepper. Set aside.
- Melt ¼ cup of butter with remaining garlic. Toss the thinly sliced potatoes, melted butter and garlic together to evenly coat the potatoes. Season with salt and pepper.
- In an oven safe baking dish begin to alternately layer the potato, tomato, zucchini, chicken and herbs.
- Bake covered at 350 degrees for 30-45 minutes until all layers are easily pierced with a paring knife.
- Uncover and top with goat cheese (or favorite cheese) and bake for an additional 5-10 minutes.
Makes 6-8 portions
