White Zucchini Lasagna

 
White Zucchini Lasagna
Ingredients:
8oz white skinless boneless cooked shredded chicken breast
1 bag of steam fresh carrots, broccoli, and cauliflower cooked and chopped
2 teaspoon garlic powder
Pepper
2 tablespoon fresh oregano or 1 tablespoon dried
3 medium zucchini evenly sliced thin
1 jar Classico LIGHT Alfredo (you can get this at most grocery stores)
½ cup of fat free shredded mozzarella (fat free will not melt like traditional mozzarella, go with 2% if it’s worth it to you!)
1 tablespoon Grated Parmigiano Reggiano
¼ cup of egg whites (or 3)
¼ cup of white wine (optional)

Directions:
Preheat oven to 400 degrees.
Evenly slice zucchini (about 1/8 of an inch) and set aside.
In a large bowl mix cooked shredded chicken breast, chopped steamed veggies, garlic powder, ½ cup of Light Alfredo Sauce, and white wine. Stir to evenly coat. The mixture will be thick but there will be PLENTY of moisture from the Zucchini when it’s baking. Lightly spray cooking oil into a large casserole dish and coat the bottom with about ¼- ½ cup of alfredo sauce. Cover bottom of dish with first layer of zucchini just as you would lasagna noodles. Season Zucchini with oregano and pepper. Top with 1/3-1/2 of chicken mixture. (Depending on the size of your dish) and repeat this step each time with even layers finishing with a zucchini layer on top. In a separate bowl mix remaining Alfredo sauce and egg white (if this appears to be too thick to pour add 2 tablespoons of water). Evenly pour sauce and egg mixture on top of lasagna moving pan around to evenly distribute. Top with Mozzarella and Parmigiano cheese. Cover and bake at 400 for 45 minutes and bake for an additional 15 minutes uncovered until cheese is melted and starting to brown. Allow to cool at least ten minutes before cutting. ENJOY! This is one of my FAVORITE recipes yet!