Chicken Alfredo Zucchini Lasagna (Print View)
Layers of fresh zucchini, shredded chicken, and three cheeses in a creamy homemade Alfredo sauce. Low-carb comfort food that's golden, bubbly, and incredibly satisfying.
# Ingredient List:
→ 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
# How to Make:
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.
10 - Rest for 10 minutes before slicing. Garnish with remaining parsley.
# Expert Advice:
01 -
- The zucchini layers become surprisingly tender while holding their shape beautifully
- Homemade Alfredo sauce transforms simple ingredients into something restaurant-worthy
- Leftovers reheat perfectly for an effortless next-day lunch
02 -
- Zucchini holds a lot of water, and skipping the salting step will make your lasagna soupy
- Letting the dish rest before cutting is non-negotiable for neat slices
- The sauce will thicken as it bakes, so make it slightly thinner than you think you need
03 -
- A mandoline makes uniformly thin zucchini slices so much easier to achieve
- If the top is not golden enough after baking, broil for just 2 minutes watching closely