This is a meal you have to spend a little time on, so it wasn’t the easiest to get done with both kids running around and just me (kind of like finding time to write my blog today?!). I think it will be a weekend meal from now on. A tip on lasagna is that it always stays together and even tastes better if you make it ahead of time and leave it in the fridge overnight, or freeze it for another day. So I might put this together on a Sunday to cook for Monday’s dinner, or freeze it for a night I don’t have time to get anything together.
Let me also say, that it is very very good! Like heavenly, cheesy goodness. Even Hadley, who usually picks out all the zucchini, ate every bite and didn’t even notice it was in there. Truett ate everything on his plate, and Brent did too (Twice!). He considers himself an italian food conesseur, and has since we met. When I was pregnant with Hadley, I craved everything italian. The owner of the little italian restaurant by our old house used to joke that the baby would come out eating spaghetti and speaking italian. The original recipe is on http://hiddenponies.com/2012/01/white-cheese-and-chicken-lasagne/. Obviously, I made some changes to her recipe to make it low carb, but overall, it is very much the same. You don’t have to give up the food you love to eat healthier! You just have to alter some of it. 😉
Isn’t it pretty? Would you think it is healthy at all? The original recipe used lasagna noodles, and lots of flour and butter in the sauce. I sliced up some zucchini on the mandolin, and modified the sauce a little to make it less calories and less carbs.
Here is the nutritional breakdown for the original recipe and my version. This is based on a 9×13 inch baking dish and cutting it into 9 servings.
Calories Net Carbs Fat Protein
Original 587 29 35 38
Mine 448 8 28 38
- 2 sliced Zucchini (very thin, use a mandolin)
- 1/4 cup butter
- 1 onion, chopped
- 1 clove garlic, minced
- 3 Tbsp all purpose flour
- 1 tsp salt
- 2 cups chicken broth
- 1/4 cups low fat milk
- 4 cups shredded mozzarella, divided
- 1/2 cup grated Parm cheese, divided
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp ground black pepper
- 3 cups cubed, cooked chicken (You could use a rotisserie if you want)
- 10 oz pkg frozen chopped spinach, thawed and drained
- 2 cups ricotta cheese
- 1 tbsp chopped fresh parsley
First thing you will want to do is slice the zucchini on a mandolin, or very thin with a knife. Use the widest pieces for your lasagna, so you will have some thin skinny slices leftover. I save them and use them in omelets. Once your zucchini is sliced, lay it on paper towels and sprinkle with salt to pull all the moisture out. Lay more paper towels on top and let them sit until they are needed for layering. Cook the spinach and drain it, squeeze out any excess liquid.
Melt the butter in a large saucepan over medium heat. Then cook the garlic in the butter for about 2 minutes, stirring frequently. Stir in flour and salt, simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly for 1 minute. Stir in 2 cups of mozzarella cheese and ¼ cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
Severe weather today in Oklahoma, everyone around here stay safe!