Thursday, March 5, 2015

Low Carb Chicken Lasagna

By Lisa VanWilliams

Here is a great low carb alternative to try when you do not want any pasta or carbs. Try to go with skim or fat-free ricotta to keep down cholesterol levels. Ricotta is also packed with vitamins and minerals like protein, calcium, and phosphorus. Feel free to add in more veggies like, onions, zucchini, peppers, mushrooms, or eggplant, or some crushed red pepper to spice it up.

2 chicken breasts sliced into thin strips
garlic powder
small container ricotta
1 egg
1 garlic clove crushed
1 teaspoon parsley
1 teaspoon basil
½ teaspoon oregano
fresh mozzarella
thinly sliced danish ham
1/4 cup Parmesan cheese

Slice the chicken into thin strips. Sprinkle chicken with salt&pepper, and garlic powder.

I used a cast iron pan and lined the bottom with chicken. Empty the ricotta into mixing bowl and add the egg, crushed garlic, parsley, basil, and oregano and stir well. Drop some spoonfuls of ricotta over the chicken.

Top with ham, mozzarella, repeat layers.

When you get to the top layer, sprinkle that with some Parmesan.

Throw is all in the oven uncovered from 20-30 minutes. Broil at end to get some nice color on the top. Enjoy!

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