cheese is melted. Season with salt and pepper to taste,
then remove from the heat.- Preheat the oven to 350°F. Layer the zucchini
“noodles” in an 8-inch square casserole dish (you
should have two stacked layers of noodles), then
drizzle ½ cup of the sauce over the zucchini. Top the
sauced zucchini with a layer of Swiss cheese slices,
then a layer of ham slices. Layer the shredded chicken
on top of the ham. Drizzle the rest of the sauce into the
casserole dish. Top this with another layer of ham, then
the rest of the cheese slices. - Bake the lasagna for 20 minutes or until the
zucchini is soft and the cheese is melted. Store extras in
an airtight container in the refrigerator for up to 3 days.
Reheat in a baking dish in a preheated 350°F oven for
5 minutes or until warmed through.
note: After removing the skin from the cooked chicken,
don’t discard it! Save it to make the “crunchy rice” for
Chicken “Wild Rice” Soup (here). You can always
freeze chicken skin for later use.busy family tip:
To skip Steps 1 through 3 and shave about 1¼ hours
off of the cooking time, replace the chicken leg