If you’re looking for a comforting and delicious dish that’s both flavorful and dairy-free, this Low-Carb Chicken Lasagna is the perfect option! Packed with lean protein, fresh vegetables, and a rich tomato sauce, it’s a satisfying meal that won’t leave you missing the dairy. Whether you’re following a dairy-free diet or simply want to try something new, this recipe offers all the creamy goodness without any of the cheese. Keep reading to learn how to make this simple, wholesome dish that will quickly become a family favorite!
Recipe
5.6 oz. (160g) chicken breast, minced
2 cloves garlic, minced
5.6 oz. (160g) canned diced tomatoes
2 tsp. oregano
2 sprigs thyme, leaves removed
1 tsp. chili powder
2 zucchinis, sliced into ribbons
Dairy-free ricotta cheese (use a plant-based ricotta, such as one made from almonds or cashews – about 4.2 oz or 120g)
Dairy-free mozzarella cheese (look for a plant-based mozzarella, such as one made from coconut or almonds – about 2.3 oz or 65g) (We like Miyokos)
1 tablespoon olive oil (for cooking)
How to Prepare
Preheat the oven to 390°F (200°C).
Heat 1 tablespoon of olive oil in a skillet, add the chicken, garlic, season with salt and pepper, and sauté for 4-5 minutes.
Add the canned tomatoes, oregano, thyme, and chili powder to the skillet and simmer for 10 minutes.
In a casserole dish, layer the zucchini ribbons, dairy-free ricotta, and chicken-tomato sauce mixture.
Top with the dairy-free mozzarella cheese and place in the oven to bake for 25 minutes.
