Chicken Alfredo Zucchini Lasagna

The first time I made this zucchini lasagna, my husband actually asked what restaurant Id ordered from. He couldnt believe those tender green ribbons werent pasta, and honestly, neither could I. Id spent years trying to make low-carb versions of comfort food that actually satisfied, and this was the breakthrough moment.

I remember serving this at a dinner party where two guests were doing keto and another was gluten-free, and watching everyone fight over the last serving was pure joy. My friend Sarah actually said this was the first low-carb dish shed ever wanted seconds of, and shes tried them all.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time on busy weeknights
• 3 large zucchinis: Slice these lengthwise as thinly as possible, a mandoline makes this effortless and perfectly uniform
• 2 cups shredded mozzarella: Freshly shredded melts better than pre-shredded, which has anti-caking agents
• 1 cup grated Parmesan: The salty, nutty depth this adds is absolutely crucial to the authentic Alfredo flavor
• 1 cup ricotta cheese: Room temperature ricotta blends more smoothly into the herb mixture
• 3 tablespoons unsalted butter: This forms the foundation of your sauce, dont skip it or substitute
• 3 cloves garlic, minced: Fresh garlic makes such a difference here, jarred garlic can taste harsh and metallic
• 2 cups heavy cream: The high fat content is what creates that luxurious, restaurant-quality sauce thickness
• 1/2 teaspoon salt: Adjust this based on how salty your Parmesan and chicken already are
• 1/4 teaspoon black pepper: Freshly cracked pepper has such a brighter, more complex flavor
• 1/4 teaspoon ground nutmeg: My grandmothers secret ingredient in white sauces, it adds this subtle warmth most people cant identify but absolutely notice
• 2 tablespoons chopped fresh parsley: This brightens all that rich creaminess and makes the dish look gorgeous
• 1 teaspoon dried Italian herbs: Use whatever blend you love, I prefer one with lots of oregano and basil

Instructions

Prep your zucchini properly:

Arrange those beautiful zucchini ribbons on paper towels and sprinkle them with salt, then walk away for 15 minutes. This step is absolute magic for drawing out excess moisture so your lasagna doesnt turn into a soup, and patting them thoroughly dry before layering makes all the difference.

Make the luscious Alfredo sauce:

Melt butter in a large skillet over medium heat, add that fragrant minced garlic, and let it sizzle for just one minute until your kitchen smells amazing. Pour in the heavy cream, bring it to a gentle simmer, and let it cook for 3 minutes while whisking occasionally, then stir in the Parmesan, salt, pepper, and that secret pinch of nutmeg until everything is silky smooth.

Mix up your ricotta filling:

In a mixing bowl, combine the ricotta with 1 tablespoon of parsley, those Italian herbs, and half of your mozzarella. Season it with a little pinch of salt and pepper, then give it a thorough stir until everything is evenly incorporated.

Build your layers:

Brush a 9x13 baking dish with olive oil and spread a thin layer of that incredible sauce on the bottom. Layer in zucchini slices overlapping slightly, half the chicken, half the ricotta mixture, spoonfuls of sauce, and a sprinkle of both cheeses, then repeat everything and finish with zucchini, sauce, and all remaining cheeses on top.

Bake to perfection:

Cover loosely with foil and bake at 375°F for 30 minutes, then remove that foil and give it another 10 to 15 minutes until everything is golden and bubbly. The hardest part is letting it rest for 10 minutes before slicing, but this is absolutely essential for clean portions.

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This recipe has become my go-to for bringing dinner to friends who need a meal, and Ive had more requests for this recipe than anything else Ive ever made. Theres something so comforting about watching people enjoy a dish that feels indulgent but actually fits into their healthy eating goals.

Make Ahead Magic

Ive discovered this lasagna actually tastes even better when made a day ahead, giving all those flavors time to really get to know each other. You can assemble the entire thing, refrigerate it overnight, and just add a few extra minutes to the baking time when youre ready to serve.

Freezing Instructions

This freezes beautifully and has saved me on countless busy weeknights. Wrap the unbaked lasagna tightly in plastic and foil, freeze for up to 3 months, then thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A crisp green salad with lemon vinaigrette cuts through all that rich creaminess perfectly. I also love serving roasted broccoli or garlic sautéed spinach on the side to add more vegetables to the plate.

• A glass of Pinot Grigio or Sauvignon Blanc pairs beautifully with all that cheesy richness
• Crusty gluten-free bread on the side is perfect for sopping up any extra sauce
• Keep extra grated Parmesan at the table because everyone will want to add more

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Theres nothing quite like watching someone take that first bite and realize theyre not missing pasta at all. This recipe proves that comfort food can be both indulgent and nourishing, and honestly, thats the kind of balance Im always chasing in my kitchen.

Recipe FAQs

→ How do I prevent the zucchini from making the dish watery?

Salt the sliced zucchini and let it sit on paper towels for 15 minutes before assembling. This draws out excess moisture. Pat the strips thoroughly dry before layering.

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What type of chicken works best?

Cooked chicken breast works perfectly, whether poached, baked, or grilled. Rotisserie chicken is an excellent shortcut that adds extra flavor.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or cover with foil and warm in a 350°F oven.

→ Can I freeze this dish?

Yes, freeze before baking for best results. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.