Description
This Avocado Summer Lasagna is the perfect balance between the warm comfort foods of winter and the light and healthy foods of summer! One of my favorites!
Ingredients
Scale
Avocado sauce
- 2 ripe avocados
- 2 cloves garlic
- 2 tablespoons EVOO
- Juice of 1 lime
Lasagna
- 1 jar favorite marinara sauce (24oz)
- 2 cups chicken breast, shredded
- 1-2 cups corn
- 2 small zucchinis, grated (squeezed to remove excess water)
- 1 package oven-ready lasagna noodles
- 1 1/2 cup part-skim mozzarella cheese
- 1/2 cup fresh basil, shredded
- 1/4 cup parmesan cheese
Instructions
- Preheat oven to 375F.
- In a saucepan, heat 1 tablespoon of oil over medium high heat. Add zucchini and corn.
- While zucchini mixture is cooking, combine ingredients for avocado layer in a small blender. Blend until consistency is creamy and set aside.
- In a casserole dish start to assemble the lasagna. Add first layer of marinara sauce ( ~1/2 cup). Top with no-boil lasagna pasta (I use 3-4 strips for a 9x13 pan). Then layer 1/3 of your avocado cream, 1/3 of chicken and 1/3 of your zucchini mixture. Sprinkle 1/3 cup of mozzarella cheese and some shredded basil.
- Then do another layer of lasagna noodles, avocado, chicken, zucchini, mozzarella and basil. Top with remaining lasagna noodles and remaining mozzarella. Bake at 375 for 40 minutes covered with foil.
- Remove foil and add grated parmesan cheese and bake until cheese is melted.
- Enjoy!
Notes
You can use regular lasagna noodles here, you just have to pre-cook them before baking ☺ I have not tried making this vegetarian. If you did you could replace the chicken with black beans or just leave them out. Let me know how this turns out for you!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: baking
- Cuisine: American
