This recipe was contributed by Kylie Mitchell from Imma Eat That, as part of the Healthy Aperture blogger partnership.

Directions:

  1. Preheat oven to 400ºF. Thinly slice your tomatoes and place on a baking sheet. Drizzle with oil, salt/pepper and bake for 15 minutes, or until they start to caramelize. Set aside. Decrease over temp to 375ºF.
  2. Meanwhile, in a blender combine all ingredients for avocado cream. Set aside.
  3. In a saucepan, heat ~1 tablespoon olive oil over medium heat. Add in corn and grated zucchini and cook, tossing frequently, until corn turns golden brown.
  4. In a casserole dish, first add in a layer of pasta sauce (~1/4 of your pasta sauce). Top with no-boil lasagna pasta, half of avocado cream, 1/2 your chicken, 1/2 your corn + zucchini mix, 1/3 of your cheese, 1/4 of your pasta sauce and some torn basil. Then do another layer of no-boil lasagna pasta and repeat layers from before. Then do another layer of no-boil lasagna pasta and top with remaining pasta sauce, cheese and roasted tomatoes. Cover with foil and bake at 375ºF for 45 minutes. Allow to sit 10 minutes before serving.

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