Mexican Zucchini & Chicken Lasagna

Ingredients

• ½ cup bell peppers (diced)
• 1 ½ zucchini
• ½ cup ricotta cheese
• ½ cup cottage cheese
• 1 egg
• ½ tsp cumin
• 1 ½ cup salsa chicken (shredded; from FW recipes)
• 1 cup Mexican cheese (shredded)
• ½ cup tomatoes (crushed)
• ½ cup green salsa (can use red)

Instructions

1. Preheat the oven to 425°
2. Slice zucchini into thin slices lengthwise. Coat with olive oil. Put the zucchini on parchment paper (optional) and cook for 8 minutes. Remove zucchini and turn oven down to 350°.
3. Mix together crushed tomatoes, salsa & cumin in a bowl.
4. Mix cottage cheese, ricotta, and eggs together in a seperate bowl.
5. Cover the bottom of a baking pan with a bit of the tomato mixture to prevent sticking.
6. Lay down one layer of sliced Zucchini to cover the bottom of the pan and cover with 1/2 the diced peppers, 1/2 of shredded chicken.
7. Spread 1/2 of ricotta cheese mixture over chicken.
8. Cover with half the shredded cheese.
9. Pour half the remaining tomato mixture over the cheese.
10. Repeat with a layer of zucchini, shredded chicken, diced peppers, and ricotta cheese mixture
11. Lay one more layer of zucchini on top and pour the remaining salsa and tomato mixture over it.
12. Cover with foil and cook for 30 minutes
13. Add remaining shredded cheese and broil until cheese is melted.
14. Serve topped with fresh cilantro.

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