Low-calorie lasagna without dough
3 servings
40 minutes
Low-calorie lasagna without pasta is a modern interpretation of the classic Italian dish, adapted for those seeking healthy eating. Instead of traditional pasta sheets, thin slices of zucchini are used, making the dish light, tender, and rich in nutrients. The combination of ground chicken, tomato sauce, and yogurt white sauce gives the lasagna a rich yet delicate flavor. Melted cheese covering the top layer adds a pleasant creamy texture. This dish is perfect for those who want to enjoy Italian cuisine without extra calories while maintaining rich aroma and appetizing appearance.
1
Finely chop the onion. Grate the carrot. Grind the chicken fillet in a blender until it becomes minced.
- Onion: 1 piece
- Carrot: 1 piece
- Chicken breast: 250 g
2
Fry everything in a pan. When the vegetables and minced meat are almost ready, add tomato paste, salt, and pepper, and turn off the stove after a minute.
- Tomato paste: 70 g
- Salt: to taste
- Ground black pepper: to taste
3
For the sauce, mix yogurt, egg, salt, pepper, and a pinch of nutmeg in a high-sided container and beat everything well with a mixer.
- Natural yoghurt: 250 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
4
Slice the zucchini into thin slices about 0.5 cm thick. Pour a little white sauce into the bottom of the baking dish. Then layer the zucchini slices slightly overlapping. Next, add the sautéed minced meat with vegetables. Follow with another layer of zucchini slices. Pour the lasagna with white sauce and sprinkle with cheese. Bake in the oven at 190–200 degrees for 30–40 minutes.
- Zucchini: 300 g
- Chicken breast: 250 g
- Natural yoghurt: 250 g
- Cheese: 100 g