Zucchini Lasagna with Meat Sauce and Vegetables
3 large Zucchini, ends trimmed and sliced 1/4” thick lengthwise
1 large Yellow Squash, ends trimmed and sliced 1/4” thick lengthwise
Kosher Salt, for sprinkling
1 pound Ground Chicken, lean
1 Red Bell Pepper, cut into Small Dice
1 Shallot, minced
2 Cloves Garlic, minced
Salt, to taste
Pepper, to taste
3 cups Tomato Sauce
1 cup Greek Yogurt
1 package Frozen Spinach, defrosted and drained
1/4 cup Mozzarella, shredded
1 teaspoon Kosher Salt
1 pinch Nutmeg
1/4 cup Mozzarella, shredded for garnish (optional)
Preheat oven to 375 degrees Fahrenheit.
On a baking sheet, lay zucchini and squash pieces flat. Sprinkle with salt. Let sit to draw out the moisture while making the meat sauce.
In a non-stick skillet, brown the ground chicken. Set aside. Add the red bell peppers to the pan, sauté for 3-4 minutes. Add the shallots to the pan, continue to sauté for 1-2 minutes until shallots are soft and translucent. Add the garlic and continue cooking for 30 seconds to a minute. Return chicken to the pan, season with salt and pepper. Stir in 1/2 cup of the tomato sauce. Combine well and take off the heat.
In a bowl stir together the Greek yogurt, spinach, shredded mozzarella, salt, and nutmeg. Mix well.
Pat the excess moisture off the zucchini and squash. The zucchini noodles should be dry.
Spread 1/2 cup tomato sauce in the bottom of a 9”x13” baking dish. Lay down a layer of zucchini noodles covering the bottom completely. Spread half of the Greek yogurt mixture over the noodles. For the next layer, spread out half of the meat sauce. Cover with 1/2 cup tomato sauce. Next, create a layer of “noodles” using the yellow squash. Spread the remaining Greek yogurt mixture over the yellow squash. Top with the remaining meat sauce. Cover with 1/2 cup tomato sauce. Create a final layer of zucchini noodles. Spread 1 cup tomato sauce over the final layer of zucchini. Bake for 35-40 minutes. If garnishing with mozzarella cheese, add cheese topping 5-7 minutes before removing from the oven.