The classic pasta made in Keto-style with layers of flavourful sauce, shredded chicken, cheese and exotic veggies.
KETO LASGNA
Ingredients
200 grams boneless chicken breasts
1 medium green zucchini
1 medium yellow zucchini
Salt to taste
Black pepper powder to taste
4 large tomatoes, blanched and peeled
2 tbsps butter
6-8 garlic cloves, finely chopped
A pinch of sugar
6-8 fresh basil leaves
A pinch of paprika powder
¾ cup grated mozzarella cheese
½ cup grated processed cheese
Parsley sprig for garnish
Method
1. Bring sufficient water to a boil in a deep pan. Add salt and chicken breasts, cook on medium heat for 5-6 minutes. Remove the chicken and transfer on to a plate.
2. Shred the chicken breasts using forks. Set aside.
3. Thinly slice green zucchini and yellow zucchini using a slicer. Sprinkle some salt and black pepper powder and gently toss. Set aside for 5-10 minutes to marinate.
4. Take tomatoes in a blender jar. Blend to a fine paste.
5. Heat butter in a non-stick pan, add garlic and sauté till golden brown.
6. Add the prepared tomato puree, salt, sugar and mix well. Tear and add fresh basil leaves and paprika powder. Mix well, cover and cook for 6-8 minutes. Take the pan off the heat.
7. Preheat the oven at 180˚C.
8. Add a little sauce at the bottom of a glass casserole. Arrange a layer of zucchini slices and top up with a portion of the shredded chicken.
9. Add a layer of the sauce and repeat the process till all the zucchini slices, chicken and sauce is used up.
10. Sprinkle mozzarella cheese and processed cheese. Bake for 6-8 minutes.
11. Garnish with parsley sprig and serve hot.
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