How to make Keto Lasagna- Sk Khazana -
Those following keto diet can enjoy this lasagne without guilt
This recipe has featured on the show Khanakhazana.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Green zucchini (हरी ज़ुकीनी)
Cuisine : Italian
Course : Main Course Chicken
For more recipes related to Keto Lasagna- Sk Khazana checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Hasselback Chicken Country Captain Chicken Madras Chicken - SK Khazana Aloo Bukhara Kofta
Keto Lasagna- Sk Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Keto Lasagna- Sk Khazana Recipe
Boneless chicken breasts 200 grams
Green zucchini 1 medium
Yellow zucchini 1 medium
Salt to taste
Black pepper powder to taste
Tomatoes blanched and peeled 4 large
Butter 2 tablespoons
Garlic cloves finely chopped 6-8
Sugar a pinch
Fresh basil leaves 6-8
Paprika powder a pinch
Mozzarella cheese grated 3/4 cup
Processed cheese grated 1/2 cup
Fresh curly parsley sprig for garnish
Method
Step 1
Boil sufficient water in a deep pan, add salt and chicken breasts, cook on medium heat for 5-6 minutes. Remove the chicken and transfer on to a plate.
Step 2
Shred the chicken breasts with 2 forks. Set aside.
Step 3
Thinly slice green zucchini and yellow zucchini using a slicer. Sprinkle some salt and black pepper powder and mix gently. Set aside for 5-10 minutes to marinate.
Step 4
Take tomatoes in a blender jar and blend into a fine puree.
Step 5
Heat butter in a non-stick pan, add garlic and sauté till golden brown. Add the freshly prepared tomato puree, salt, sugar and mix well. Tear and add fresh basil leaves and paprika powder, mix well, cover and cook for 6-8 minutes. Take the pan off the heat and let it cool slightly.
Step 6
Preheat the oven at 180˚C.
Step 7
Spread a little sauce at the bottom of a glass casserole. Arrange a layer of green and yellow zucchini slices and top up with a portion of the shredded chicken.
Step 8
Spread some sauce and repeat these layers till all the zucchini slices, chicken and sauce is used up.
Step 9
Sprinkle mozzarella cheese and processed cheese to cover the entire surface. Keep the casserole in the preheated oven and bake for 6-8 minutes.
Step 10
Garnish with parsley sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
