Potato and Chicken Lasagna
Looking for a new twist on classic lasagna? This version features fresh herbs, chicken and zucchini. Substituting potatoes for pasta means that even family members with a wheat-free diet can enjoy this Italian favourite.
Recipe and image courtesy PEI Potato Board.
| Servings |
| 6-8servings |
| Servings |
| 6-8servings |
Ingredients
- 1 lb ground chicken
- 6 large potatoes thinly sliced
- 1/4 cup butter
- 1/2 cup onion diced
- 4 cloves garlic chopped
- 4 large tomatoes thinly sliced
- 2 zucchinis thinly sliced
- thyme, oregano, parsley chopped
- 300 g goat cheese
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat heavy bottomed pan on high and lightly coat bottom with cooking oil.
- Sauté ground chicken with diced onion and 2 cloves of chopped garlic. Season with salt and pepper. Set aside.
- Melt ¼ cup of butter with remaining garlic. Toss the thinly sliced potatoes, melted butter and garlic together to evenly coat the potatoes. Season with salt and pepper.
- In an oven safe baking dish begin to alternately layer the potato, tomato, zucchini, chicken and herbs.
- Bake covered at 350 degrees for 30-45 minutes until all layers are easily pierced with a paring knife.
- Uncover and top with goat cheese (or favorite cheese) and bake for an additional 5-10 minutes.
