Lasagna without dough
4 servings
60 minutes
No-pasta lasagna is a light and healthy version of the traditional Italian dish, using thin slices of zucchini instead of pasta. It retains the exquisite taste of classic lasagna while being lower in calories and more tender. The combination of juicy chicken mince, aromatic vegetables, and rich yogurt-based white sauce makes the dish incredibly harmonious. Baked under a layer of melted cheese, this lasagna acquires an appetizing golden crust. It's a great choice for those who love Italian cuisine but strive for healthy eating. Perfect for both family dinners and festive tables.
1
We chop the onion finely
- Onion: 1 piece
2
We are grating carrots on a grater
- Carrot: 1 piece
3
Chop the chicken fillet in a blender until it becomes minced.
- Chicken fillet: 250 g
4
We fry everything in a pan. When the vegetables and minced meat are almost ready, we add tomato paste, salt, and pepper, and turn it off after a minute.
- Chicken fillet: 250 g
- Onion: 1 piece
- Carrot: 1 piece
- Tomato paste: 70 g
- Sea salt: to taste
- Ground black pepper: to taste
5
For the sauce, mix yogurt, egg, salt, pepper, and a pinch of nutmeg in a high-sided container. Whisk everything well with a mixer.
- Natural yoghurt: 250 g
- Chicken egg: 1 piece
- Sea salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: pinch
6
Slice the zucchini into thin pieces about 0.5 cm thick.
- Zucchini: 300 g
7
Pour a little white sauce at the bottom of the baking dish.
- Natural yoghurt: 250 g
8
Then we lay out the zucchini slices
- Zucchini: 300 g
9
Finally, we place our fried minced meat with vegetables on top.
- Chicken fillet: 250 g
- Onion: 1 piece
- Carrot: 1 piece
- Tomato paste: 70 g
- Sea salt: to taste
- Ground black pepper: to taste
10
Next, we layer the zucchini slices again
- Zucchini: 300 g
11
We pour our lasagna with white sauce and sprinkle with cheese
- Natural yoghurt: 250 g
- Cheese: 100 g
12
Bake in the oven at 190-200 degrees for 30-40 minutes