Chicken, Leek and Zucchini Lasagne

written by Kat Jeffries September 30, 2017
Chicken, Leek and Zucchini Lasagna

A couple of months ago, Hubby sent me a copy of a Ketogenic Lasagna recipe that had been given to him by a colleague at work. It wasn’t Paleo as it included a large amount of dairy in the form of both ricotta and tasty cheese in an effort to increase the natural fats in the meal. It also had very little in the way of vegies (the sort that I usually end up tossing into just about every meal!) in an effort to reduce the amount of carbs. The move away from a more Paleo inspired dinner meant that it quite literally took me MONTHS to decide to finally make the recipe for hubby, however, I eventually gave in.

Chicken, Leek and Zucchini Lasagna

The lasagna turned out to be one of the nicest I’ve ever tried. It had a beautiful clean flavour, free of oils and heavy carbs, the “pasta” was made out of zucchini strips and the ricotta added a lovely soft texture that complemented the dish quite well. As it turned out, finding a Keto main meal was quite easy and quite tasty and my sacrifice (in having to eat dairy) really wasn’t that terrible!!!

Feeling inspired by this simple little dish, I decided to give my own version a whirl. We eat a lot of chicken in our house and I’ve recently been experimenting with dishes that include chicken mince. Mince can be a fantastic addition to a Keto diet as it often incorporates the fattier parts of the meat (the parts of the meat that we would otherwise normally shun!!). So with my chicken mince in hand, I set out to recreate this sweet little Keto lasagna.

Chicken, Leek and Zucchini Lasagna

I loved the idea of the Zucchini lasagna so retained it for this recipe. Along with the chicken mince, I also included leek, zucchini, mushrooms and spinach, giving it a real Mediterranean feel. I retained the ricotta cheese and a generous helping of tasty cheese on top. The meal is free from gluten, grains and refined sugars so is perfect for those who are avoiding these ingredients. The end result was a perfect addition to a Keto diet – a lovely little Chicken, Leek and Zucchini Lasagna. 

If you’re looking for a way to increase your healthy fats, then I’d recommend you give this one a go! Otherwise, it makes a perfect little spin on a traditional lasagna and a lovely little meal as we celebrate the coming of spring.

Happy cooking!

Kat

Chicken, Leek and Zucchini Lasagna

 

Chicken, Leek and Zucchini Lasagne

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 3 medium sized zucchini, sliced lengthways into 4 strips
  • 1 tbs sea salt
  • 2 tbs olive oil, plus extra for greasing
  • 1 leek, halved lengthways then sliced
  • 200-250g mushrooms, sliced
  • 500g chicken mince
  • 1 tsp Masterfood Italian Herbs
  • 1/2 cup chicken stock
  • 1/2 cup thickened cream
  • 50 g spinach (Baby Spinach or chopped English Spinach)
  • 2 stalks spring onions, chopped
  • 500g tub of ricotta
  • 1 1/2 cups grated tasty cheese

Instructions

  1. Preheat oven to 180°C or 350°F. Lightly oil a small square baking dish.

  2. Place sliced zucchini in an even layer on paper towel. Cover generously with salt. Allow to sit for 30 minutes. The salt will draw out moisture from the vegetable. Pat dry with additional paper towel before layering in lasagne.

  3. Place half the oil in a heavy based frypan on the stove. Add the leek and mushrooms and cook until softened. Remove from the pan and set aside.

  4. Add the remaining oil and chicken mince to the pan and cook, breaking up large lumps as you go. Once mince is fully cooked, return leek and mushroom to the pan and add the italian herbs, chicken stock and thickened cream. Bring to the boil, then reduce to a simmer and allow to cook until liquid has reduced by half. Add the spinach and spring onion. Stir frequently and cook until spinach has wilted.

  5. Place half of the meat mixture evenly in the base of the baking dish. Push down flat. Layer strips of zucchini on top of the meat then cover with half of the ricotta. Repeat with the remaining meat mixture, zucchini and ricotta and push down flat.

  6. Cover the ricotta with tasty cheese. Place in the oven and cook for 30 minutes. Remove from the oven and allow to sit for 5 minutes before serving. Serve with steamed vegetables or salad.

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