How to make
Cut the zucchini into slices lengthwise (thinly). Salt them and arrange them on household paper. Leave them, so that they release the moisture.
Debone the chicken legs and grind the meat into mince. Finely chop the pepper, onion and garlic and fry them in a little oil for about 5 minutes.
Add the chicken mince to them and stew for another 10 minutes, then pour the tomato sauce and cook until it thickens. Season with black pepper and salt to taste and add the basil. Remove from the heat.
Grate the cheese and crumble the white cheese.
In a baking pan, pour a little fat on the bottom and arrange a layer of zucchini. Crumbled some of the yellow cheese and white cheese on them. Continue with a layer of chicken with sauce.
This is how we alternate one more time with the three layers, finishing off with chicken and sauce. Cut the mozzarella into slices and arrange it on the dish.
Bake our lasagna at a moderate temperature until done. The gluten-free lasagna is a great idea for everyone who follows a gluten-free diet.
