CHICKEN AND ZUCCHINI LASAGNA – PHASE 2Jess Arroyo
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.
By Rebecca McGrath