Chicken Ricotta Lasagna

Ingredients

• 2 Zucchini
• 200 g fresh spinach leaves
• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 400 g ground turkey
• 450 ml meat broth
• 150 g ricotta
• 40 g chopped pecans
• Salt
• Pepper
• oregano
• 0.5 tsp organic lemon zest
• 2 tbsp lemon juice
• 12 lasagna sheets
• 125 g mozzarella
• 50 g Parmesan

Instructions

1. 1.

   Clean, wash and dice the zucchini. Wash the spinach, dry it and remove tough stems. Peel and finely dice the onion and garlic.

2. 2.

   Heat 1 tablespoon of oil and brown the ground turkey until crumbly. Add the onion and garlic and cook for 1-2 minutes. Pour in the broth and simmer gently for 5 minutes. Add the zucchini and spinach and cook briefly until the spinach wilts. Remove from heat, stir in ricotta and pecans, and season with salt, pepper, oregano, lemon zest and juice.

3. 3.

   Place a layer of lasagna sheets in a baking dish. Spread about half of the sauce over them and top with more sheets. Pour the remaining sauce on top and finish with the last layer of noodles. Drizzle with the remaining oil. Slice mozzarella into rounds and grate parmesan. Top the lasagna with both cheeses.

4. 4.

   Bake the chicken ricotta lasagna in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes. Let it cool for 5 minutes before cutting into pieces and serving.