Dinner

Chicken Zucchini Lasagna is for Dinner.

Chicken Zucchini Lasagna takes 60 minutes to prepare.

Chicken Zucchini Lasagna takes 45 minutes to cook.

Chicken Zucchini Lasagna makes 8 servings.

The ingredients for Chicken Zucchini Lasagna are:

24 oz Chicken -Boneless, skinless chicken thigh (by JUSTKLH)
1.75 cup Bertolli Alfredo Sauce
3 cup, sliced Zucchini
0.33 cup Trader Joe's Fire Roasted Red Peppers
1 cup mozarella
.75 package (10 oz) yields Spinach, frozen

Here is how you make Chicken Zucchini Lasagna:

I cook frozen chicken in a crockpot until done (season with Montreal Steak Seasoning). Meanwhile, put frozen spinach out to thaw then wash zucchini and slice lengthwise into pieces about 3/8 inch thick and dry out a bit in the oven for about 15 minutes so dish isn't runny. When chicken is done, shred well and mix with a 15 oz jar of alfredo sauce (I use Bertolli), about 1/3 cup roasted red peppers from a jar and about 3/4 of a 10 bag of frozen spinach (thawed and squeezed free of water). Layer sauce, then zucchini pieces then finish with sauce and top with about 1 cup shredded mozarella cheese. Bake for about 45 min to an hour.Serving Size: Makes about 8 decent size servingsNumber of Servings: 8Recipe submitted by SparkPeople user DIROB57.

The nutritional information for Chicken Zucchini Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 259.9

• Total Fat: 16.6 g
• Cholesterol: 113.8 mg
• Sodium: 580.0 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 1.7 g
• Protein: 22.7 g

The dietary needs meet for Chicken Zucchini Lasagna is Low Carb