Summer Squash and Chicken Lasagna Bake

Print Recipe Save Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Ingredients

4 tablespoons olive oil
1 small onion chopped
3 cloves garlic minced
1 1/2 pounds ground chicken
4 cups canned diced tomatoes
1 4-oz. can tomato paste
Sea salt and freshly ground black pepper to taste
1 teaspoon dried basil
1 teaspoon dried oregano
3 medium summer squash cut into thin slices
4 tablespoons chopped parsley
2 large avocado peeled, pitted and sliced

Instructions

Preheat oven to 400 degrees.
In a medium-size skillet over medium-high heat, heat the oil and cook the onions and the garlic until softened, about 5 minutes. Add the chicken and cook until browned, about 6 minutes. Add the next 5 ingredients (tomatoes through oregano) and season with sea salt and pepper to taste. Turn heat down to low and let simmer for about 10 minutes.
To prepare the lasagna, in a medium-large size baking dish, alternating layers of summer squash slices with layers of the meat sauce. Keep making layers until all of the ingredients have been used.
Bake for 25 minutes or until the squash is soft and tender. Serve warm garnished with parsley and avocado.

Notes

Serving Suggestion: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste: Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)

Tried this recipe?Let us know how it was!