Ingredients

1.

Zucchini
3.5 oz
2.

Chicken Breast Boneless Skinless Raw
4 oz
3.

Salt
0.13 tsp
4.

Black pepper
0.13 tsp
5.

Garlic powder
0.13 tsp
6.

Onion powder
0.13 tsp
7.

Parmesan cheese, fresh (hard)
1.5 tbsp, grated
8.

Paleo Baking Flour
0.5 tbsp
9.

Olive Or Extra Virgin Olive Oil
1.5 tsp
10.

Butter, unsalted
2 tbsp
11.

Garlic
0.5 tsp, chopped
12.

Tomato paste
2 tbsp
13.

Chicken broth
0.25 cup
14.

Basil
4 leaf
15.

Oregano, dried
0.25 tsp
16.

Onion powder
0.13 tsp
17.

Liquid Stevia
3 drops
18.

Ricotta cheese, whole milk
4 tbsp
19.

Basil
4 leaf
20.

Mozzarella cheese, whole milk
0.5 cup, shredded
21.

Parmesan cheese, fresh (hard)
1.5 tbsp, grated

Instructions

1.
First, get the zucchini prepared as your lasagna noodles. Use a vegetable peeler to peel wide strips from a whole zucchini. When your peels equal the weight listed in the ingredients (about 8 pieces per serving), arrange them in single layers on sheets of paper towels. Stack the paper towels on top of each other, and weigh the layers of zucchini strips down with a heavy item, like a plate. Leave the zucchini aside like this until you need it later in the recipe.
2.
Prepare a chicken breast by patting it dry with a paper towel. Remove any excess pieces of fat, and place a piece of plastic wrap or wax paper over the chicken. Pound the breast with a wooden kitchen mallet until it’s close to ¼” thick. Then, cut the chicken into 2-ounce pieces and season them with salt, pepper, garlic powder, and onion powder.
3.
On a wide dish, combine the first amount of parmesan cheese and paleo flour. This will be what you dredge the chicken in. Heat the olive oil in a non-stick pan over medium-high heat. As the oil is heating, press the chicken pieces in the dredge mixture until they’re lightly coated on all sides. Place the dredged chicken in the oil once it’s hot for frying.
4.
Cook the chicken for 4-5 minutes per side. Then, you can reduce the heat to medium and continue to flip the chicken back and forth as it turns more golden on both sides. As the chicken is cooking, make sure it’s naturally releasing from the pan so it doesn’t lose its crispy outside. Once the chicken is done, you can set it aside in the pan to rest for later.
5.
Turn on your oven to preheat to 400 degrees. Meanwhile, place a pot over low heat on the stove, and melt butter in the pot. Let the butter start to brown lightly before you add minced garlic and tomato paste to the pot. As the ingredients are heating, break up the tomato paste to help it emulsify with the butter.
6.
Once the tomato paste is softened in the butter, add chicken broth, fresh chopped basil, dried oregano, onion powder, and liquid stevia. At your discretion, you may add more liquid stevia, but this is just to balance out the acidity of the tomato. Stir the tomato sauce together as it heats up. When the ingredients have emulsified into a creamy tomato sauce, the sauce is done.
7.
Prepare a heat-safe, 11x7 baking dish by spreading a spoonful of sauce across the bottom of the dish - just enough to give the zucchini noodles something to stick to. Lay approximately 6 pieces of zucchini across the tomato sauce in a single layer (if this amount is a little smaller than the size of your pan, this is okay). Spread about 2 tablespoons of ricotta cheese across the zucchini layer, and arrange approximately 6 fresh basil leaves across the ricotta.
8.
Lay another 6 pieces of zucchini noodles in the same style as the next layer, followed by another 2 tablespoons of ricotta and 6 fresh basil leaves. Then, arrange the whole chicken parmesan cutlets in the dish, making sure there is an equal distance between the pieces. Pour your remaining sauce over the chicken to fill the pan. Lay your remaining slices of zucchini over the dish as the top layer, even if there isn’t enough to cover the top entirely.
9.
Sprinkle the final amounts of mozzarella cheese and parmesan cheese over the top of the dish, so all sauce, zucchini, and chicken are covered in cheese. Bake the dish, uncovered, in the oven for 20 minutes or longer. For doneness, look for melted cheese that is light gold in the center of the dish and more browned around the edges. The sauce and some zucchini may be browned as well. Let the lasagna cool for 5 minutes before slicing it into the appropriate amount of servings, making sure the chicken cutlets are in the centers of each piece of lasagna.