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Gluten-free chicken and zucchini lasagna

Meat70 minutes4 people290 calories
1/52/53/54/55/5 (2 votes)
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By Mayra Fernandez Joglar

You will love this zucchini and chicken lasagna because of its flavor and because, to make it, we have not used pasta. So it is delicious and lighter.

It is not the first time that we have used zucchini slices to replace pasta plates and the result is always spectacular. It does not matter what is in lasagna o cannelloni, the result is smooth and with fewer calories.

With this recipe you can enjoy the delicious taste of lasagna without ruining your diet and without having to count calories.

Gluten-free chicken and zucchini lasagna

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A lasagna without pasta plates and with a tasty chicken filling.

Gluten-free chicken and zucchini lasagna
  • Mayra Fernandez Joglar
  • Recipe type: meat
  • Calories: 290
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 10 zucchini sheet about 3 mm
  • 35 g carrot
  • 50 g onion
  • 30 g of celery
  • 1 garlic clove
  • 2 sprigs thyme
  • 1 small bay leaf or 1/2 leaf
  • 1 cayenne (without seeds)
  • 30 g olive oil
  • 250 g of minced chicken meat
  • 60 g of white wine
  • 125 g chicken or vegetable broth
  • 250 g of gluten-free bechamel sauce (see recipe)
  • 30 g of grated cheese
  • Butter
  • Sal Island
  • Pepper

Preparation

  1. Place the ridged zucchini slices in the varoma, leaving the slits on the sides free. We booked.

  2. Put in the glass the carrot, scraped and cut into large pieces, the onion peeled and also in large pieces, the celery without strings, the peeled garlic, the thyme leaves, the slightly broken bay leaf and the seedless cayenne. We bite during 5 seconds, speed 5. We lower the pieces of vegetables towards the blades.

  3. We pour the olive oil and place the varoma in its position. We program 7 minutes, 120º, speed 1.

  4. After time, we remove the varoma and reserve the zucchini inside.

  5. Next we add the minced chicken meat to the glass and cook it for 5 minutes, 120º, speed 2.

  6. Pour in the white wine and let it reduce for 3 minutes, 120º, speed 2, without beaker.

  7. Then, add the chicken or vegetable broth, add salt and pepper and continue cooking for 30 minutes, 100º, speed 1.

  8. To assemble the lasagna:

    We preheat the oven to 200º with heat above and the grill activated.

    Brush with oil a mold or tray suitable for the oven. We cover the surface with half of the zucchini slices.

    Add the chicken ragout, spreading it well over the entire surface.

    On the meat we place the rest of the zucchini slices.

    Cover with bechamel sauce, ensuring that it covers the entire surface well.

    We spread the grated cheese on top and spread a few small pieces of butter to help the surface brown well.

    Bake for 15 minutes at the same temperature until the bechamel and the surface is golden.

    We withdraw with care not to burn ourselves and we serve.

Want to know more about zucchini and chicken lasagna?

The first thing you have to know about this recipe is that it is a great alternative if you are looking for recipes suitable for celiacs, since it does not have pasta plates.

It is also great to enjoy dishes full of flavor and light With which to eat a healthy and balanced diet is much easier.

When preparing zucchini the sheets do not need to be very thin or transparent because we need them to support the weight of the filling.

In any case, the best is use a mandolin to make them all the same thickness. Also, in 1 minute you will have them ready because cutting them with this tool is very simple and fast.

For the filling of this recipe we have used the white ragout made with chicken and no tomato. At home it gives us a lot of play because chicken is a fairly lean white meat that helps us take care of ourselves.

For the bechamel you can use your favorite recipe but since we have tried the vegan oatmeal bechamel we do not do another because besides being gluten-free they have a very rich flavor.

This recipe you can do it in advance and keep it refrigerated. It lasts about 3 or 4 days and, when you want to use it, you just have to bake it and ready to serve.

As well you can freeze it, the result is just as good as if it were a traditional lasagna.

More information - Zucchini lasagna with mushrooms and Aurora sauce / Zucchini, mushroom and goat cheese cannelloni / Lasagna  / White ragout / Oatmeal béchamel, vegan and gluten-free

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Discover other recipes of: Meat, Celiac, Salads and Vegetables

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