Once in a while you get on a roll, and I am currently on one. For some reason I am trying new things in the kitchen, and I feel like sharing everything with you guys! Also, it is pumpkin season, and so I dove into […]
The image does not look like lasagna, but it is, and it is good!
Ok ok ok… So we have started semi meal preparing here on weeks where Nicolai works evening shifts. This week we decided to make a chicken lasagna, and I somewhat made up the recipe in my head just knowing I wanted the following ingredients:
- Minced chicken
- Mornay sauce
None of us have ever made this before, and I find it hard to make minced chicken have a little spice to it. Nevertheless, we made the lasagna last night and cut into 5 portions. I just finished a piece and simply had to share the recipe. This is an absolute hit!
- 800 gr minced chicken
- 200 gr fresh washed spinach
- 2 onions
- 4 garlic cloves
- 3-4 celery sticks
- 2 cans of diced tomato
- 1 small can of tomato puree
- A little water/chicken broth
- 3 medium zucchinis (to become plates instead of pasta plates)
- A dash of balsamic
- Olive oil
- Spices: All round, basil, chili flakes, salt and pepper
- Start by cutting onion and garlic fine
- Add oil to a pot and add onion and garlic
- Add meat and stir until cooked
- While meat is getting cooked, chop all veggies fine (not zucchini), wash the spinach, and make chicken broth
- Add diced tomato, tomato puree, celery, spinach, and a bit of chicken broth to the pot
- Bring to stir and add balsamic and spices – do not be afraid to use a lot of spice, chicken needs spice to come to “life”. Taste as you spice it up though!
- Turn on oven to 200° Celcius
- Let the meat stew simmer while oven heats and you cut the zucchini plates (slice the zucchini lengthwise into thin-ish slices (I like mine thick enough so that they do not go soggy)
- Once the oven is heated find your mornay sauce (or make it after step 6), and start assembling: Meat sauce, mornay sauce, zucchini plates – repeat for about 3 layers of zucchini and top off with grated mozzarella. On this final layer I omitted mornay sauce, and so the layer was zucchini then meat then mozzarella
- Bake in pre-heated oven for 30 minutes or until golden brown on top
My advice is let it rest over night in the fridge as it absorbs liquids over night and ends up with a more lasagna-like texture. To be honest, it blew my mind. You can serve this alone, but a green salad would also dress up the dish nicely. Some could say it is a LCHF meal, but it was not really intended as such. We like experimenting with food, including the usage of vegetables as replacement og noodles. This does not mean that we do not eat grain/bread/pasta/oats (because we do!), but it means we try to incorporate more vegetables in our diet. I sincerely hope you guys will like this recipe as much as I/we do.
Now it is time for me to hop off to bed. I will probably press ‘publish’ tomorrow, as I already made a snack-post earlier today, but after a day with 14k biking, 9 hours of work, 200 air squats, 160 sit-ups, 120 lunges, 172 burpees, 80 kettle bell swings, and 30 push-ups I am sleepy! Nighty night.