The classic pasta made in Keto-style with layers of flavourful sauce, shredded chicken, cheese and exotic veggies.KETO LASGNAIngredients200 grams boneless chicken breasts1 medium green zucchini1 medium yellow zucchiniSalt to tasteBlack pepper powder to taste4 large tomatoes, blanched and peeled2 tbsps butter6-8 garlic cloves, finely choppedA pinch of sugar6-8 fresh basil leavesA pinch of paprika powder¾ cup grated mozzarella cheese½ cup grated processed cheeseParsley sprig for garnishMethod1. Bring sufficient water to a boil 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 using forks. Set aside.3. Thinly slice green zucchini and yellow zucchini using a slicer. Sprinkle some salt and black pepper powder and gently toss. Set aside for 5-10 minutes to marinate.4. Take tomatoes in a blender jar. Blend to a fine paste.5. Heat butter in a non-stick pan, add garlic and sauté till golden brown.6. Add the 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.7. Preheat the oven at 180˚C.8. Add a little sauce at the bottom of a glass casserole. Arrange a layer of zucchini slices and top up with a portion of the shredded chicken.9. Add a layer of the sauce and repeat the process till all the zucchini slices, chicken and sauce is used up.10. Sprinkle mozzarella cheese and processed cheese. Bake for 6-8 minutes.11. Garnish with parsley sprig and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #KetoLasagna
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