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


  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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