Lasagna usually means tasty and nourishing, but at the same time while a rather fatty and high-calorie dish. Last part of this submission easily refutes the recipe. Lasagna with vegetables and low-fat chicken can be useful and at the same time delicious. Since there is no familiar pasta among the ingredients, the dish can be safely recommended to adherents of a gluten-free diet. Besides Moreover, the lasagna lends itself well to freezing, and its portions are enough to tasty to feed the company of guests or not think about about a week what to cook for dinner for a family of 2 people. value of one serving: (total 9) Calories 362, total fat 16 g., saturated fats, proteins 28 g, carbohydrates 28 g, fiber, cholesterol mg., sodium mg., sugar g.
Recipe author – Min Kwon – nutritionist, blogger
Time: 1 hour. 50 minutes Difficulty: easy Servings: 9 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 medium spaghetti pumpkin (approximately 1.8 kg)
- 1 tbsp. l olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 bunch of feces, remove the stalk and chop roughly into small pieces
- 2 tbsp. cooked chicken
- 425 gr. ricotta
- 1 egg
- 2 tbsp. coarsely grated mozzarella
- 2.5 tbsp. marinara sauce
- Chopped fresh basil for sprinkling (optional)
Recipes with similar ingredients: pumpkin spaghetti, onion, garlic, kale, chicken, ricotta cheese, eggs, mozzarella, marinara sauce, basil
Recipe preparation:
- Preheat the oven to 190 ° C. Cut the pumpkin in half, remove seeds and visible fibers. Put the halves slicer down on a baking sheet. Bake until soft (approximately 45 minutes).
- Meanwhile, cover a 33 cm 23 cm baking dish see culinary spray. In a large saucepan, heat over medium heat vegetable oil. Add onion, passer until transparent (5-7 minutes). Add garlic and fry until flavor (2 minutes). Add kale and chicken. Cook for about 5 minutes. Sprinkle with salt pepper and turn off the heat.
- In a large bowl, combine ricotta with an egg, 1.5 tbsp. mozzarella and cooked mixture with feces. Mix until fully combined ingredients, sprinkle with salt and pepper.
- Smear 1/2 tbsp. marinara sauce on the bottom of the prepared dish for baking, then spread on top half of the pulp of the finished spaghetti pumpkins. Cover 1/2 part of the mixture with ricotta, and then 1 tbsp. marinars. Repeat again in the same order, ending with a layer of sauce. Sprinkle the top 1/2 tbsp. the remaining mozzarella.
- Bake until the dish is hot and the cheese will melt, starting to bubble and lightly brown on the edges (25-30 minutes). Let stand for about 10 minutes, then if use basil, sprinkle it on top and serve.
