Chicken Alfredo Zucchini Lasagna (Printable Version)
Layers of zucchini, chicken, and creamy Alfredo sauce create a rich, comforting low-carb Italian-inspired dinner.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded or diced
→ Zucchini
02 - 3 large zucchinis, sliced lengthwise into 1/8-inch strips
→ Cheese
03 - 2 cups shredded mozzarella cheese
04 - 1 cup grated Parmesan cheese
05 - 1 cup ricotta cheese
→ Alfredo Sauce
06 - 3 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 2 cups heavy cream
09 - 1 cup grated Parmesan cheese
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon ground nutmeg (optional)
→ Herbs & Seasonings
13 - 2 tablespoons chopped fresh parsley (plus more for garnish)
14 - 1 teaspoon dried Italian herbs
→ Miscellaneous
15 - Olive oil, for brushing
16 - Salt and pepper, to taste
# How to Make It:
01 - Preheat oven to 375°F.
02 - Arrange zucchini slices on paper towels, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry thoroughly.
03 - In a large skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant.
04 - Add heavy cream, bring to a gentle simmer, and cook for 3 minutes. Whisk in Parmesan, salt, black pepper, and nutmeg. Stir until smooth and thickened. Remove from heat.
05 - In a mixing bowl, combine ricotta, 1 tablespoon parsley, Italian herbs, and half of the mozzarella. Season with a pinch of salt and pepper.
06 - Lightly brush a 9x13-inch baking dish with olive oil. Spread a thin layer of Alfredo sauce on the bottom.
07 - Layer in order: zucchini slices overlapping slightly, half of the chicken, half of the ricotta mixture, spoonfuls of Alfredo sauce, and sprinkle with mozzarella and Parmesan. Repeat layers, finishing with zucchini, sauce, and remaining cheeses.
08 - Cover the dish loosely with foil and bake for 30 minutes.
09 - Remove foil and bake for another 10-15 minutes, until golden and bubbly.
10 - Rest for 10 minutes before slicing. Garnish with remaining parsley.
# Expert Insights:
01 -
- You get all the indulgent satisfaction of traditional lasagna while sneaking in extra vegetables
- The homemade Alfredo sauce comes together in minutes and tastes infinitely better than jarred versions
- Leftovers reheat beautifully for an effortless lunch the next day
02 -
- The salt and rest time for zucchini is absolutely crucial or your lasagna will end up watery despite all other efforts
- Letting the dish rest for 10 minutes after baking is not optional, it needs this time to set so slices hold together
- Your sauce will thicken as it stands with the pasta, so make it slightly thinner than you think you need
03 -
- A mandoline slicer creates perfectly even zucchini ribbons that cook uniformly and look stunning
- Room temperature ingredients blend more smoothly, so take your cream and cheeses out about 20 minutes before starting