Keto Lasagna- Sk Khazana

Ingredients list for Keto Lasagna- Sk Khazana

• 200 grams Boneless chicken breasts
• 1 medium Green zucchini
• 1 medium Yellow zucchini
• to taste Salt
• to taste Black pepper powder
• 4 large Tomatoes blanched and peeled
• 2 tablespoons Butter
• 6-8 Garlic cloves finely chopped
• a pinch Sugar
• 6-8 Fresh basil leaves
• a pinch Paprika powder
• 3/4 cup Mozzarella cheese grated
• 1/2 cup Processed cheese grated
• for garnish Fresh curly parsley sprig

Method

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.
2. Shred the chicken breasts with 2 forks. Set aside.
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.
4. Take tomatoes in a blender jar and blend into a fine puree.
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.
6. Preheat the oven at 180˚C.
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.
8. Spread some sauce and repeat these layers till all the zucchini slices, chicken and sauce is used up.
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.
10. Garnish with parsley sprig and serve hot.