CHICKEN AND ZUCCHINI LASAGNA – PHASE 2

50 grams chicken mince
1/4 cup onion finely chopped
1/4 cup zucchini finely sliced into layers
1/4 cup cabbage finely
1/4 cup Tin tomatoes
Chicken stock liquid
50 grams cottage cheese
1 tablespoon cream (diary allowance for the day)

Fry chicken mince adding water when needed.
Add onion, continue adding water when needed.
Add remaining veggies and simmer a little.
Add a little chicken stock liquid just enough to make it juicy, not runny.
Layer your lasagna; meat sauce, then zucchini sheets.
Mix your cottage cheese with your cream and spread over the top.
Cook in oven 180′ until the top in getting some color.

Serves 1

By Rebecca McGrath