Chicken Alfredo Zucchini Lasagna (Print Version)

Layers of zucchini, chicken, and creamy homemade Alfredo sauce create this rich, low-carb Italian-inspired comfort dish.

# 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

→ Herbs & Seasonings

13 - 2 tablespoons chopped fresh parsley
14 - 1 teaspoon dried Italian herbs

→ Miscellaneous

15 - Olive oil, for brushing
16 - Salt and pepper, to taste

# Steps:

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 as follows: zucchini slices overlapping slightly, half of the chicken, half of the ricotta mixture, spoonfuls of Alfredo sauce, sprinkle 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. Rest for 10 minutes before slicing. Garnish with remaining parsley.

# Expert Tips:

01 -
  • You get all the creamy, cheesy comfort of traditional lasagna without the heavy pasta weight that leaves you needing a nap afterward
  • The zucchini layers become incredibly tender and noodle-like while adding fresh flavor that pasta just cant match
02 -
  • The zucchini salting step feels fussy but skipping it is the number one reason this dish turns out watery
  • Letting the lasagna rest for 10 minutes after baking is just as important as the baking time itself
03 -
  • If your zucchini slices vary in thickness, layer the thicker pieces at the bottom and thinner ones on top for even cooking
  • Room temperature ingredients blend more smoothly, so pull your cream and ricotta out about 30 minutes before starting

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