LOW CARB CHICKEN PESTO LASAGNA WITH ZUCCHINI NOODLES

Ingredients

  • 1 lb boneless skinless chicken breast, cooked and diced (about 2 chicken breasts)
  • salt and pepper
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/2 cup shredded Parmesan cheese divided
  • 1 tsp garlic powder
  • 1 cup prepared pesto sauce
  • 2 large eggs
  • 2 medium zucchini, sliced lengthwise into thin strips
  • 30 oz ricotta cheese
    LOW CARB CHICKEN PESTO LASAGNA WITH ZUCCHINI NOODLES

Instructions

  1. Preheat the oven to 375 degrees and grease a 9×13″ casserole dish.
  2. In a large bowl, combine the ricotta, eggs, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, garlic powder and salt and pepper. 
  3. Add about 3 tbsp of the pesto to the bottom of the casserole dish and spread into a thin, even layer. 
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