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Chicken Alfredo Zucchini Lasagna Recipe

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3.9 from 76 reviews

  • Author: Patricia
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Low Carb

Description

Chicken Alfredo Zucchini Lasagna is a delicious low-carb twist on classic lasagna featuring layers of thinly sliced zucchini, tender shredded chicken, creamy Alfredo sauce, and melted mozzarella and Parmesan cheeses. This baked casserole combines Italian flavors with a healthy vegetable base, perfect for a comforting family meal that’s both flavorful and lighter than traditional pasta lasagna.

Ingredients

Vegetables

  • 3 medium zucchinis, sliced thin

Meat

  • 2 cups cooked chicken, shredded

Sauces & Cheese

  • 2 cups Alfredo sauce (store-bought or homemade)
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Seasonings

  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Garnish

  • Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the lasagna evenly.
  2. Prepare Zucchini: Slice the zucchinis thinly lengthwise. Optionally, sprinkle them with salt and let them sit for 10 minutes to draw out excess moisture, then pat dry with paper towels to prevent the dish from becoming watery.
  3. Mix Chicken and Seasoning: In a bowl, combine the shredded cooked chicken with garlic powder, Italian seasoning, salt, and pepper, mixing thoroughly to evenly distribute flavors.
  4. Layer Zucchini: Spread a thin layer of Alfredo sauce on the bottom of a 9×13 inch baking dish. Arrange a layer of zucchini slices over the sauce, slightly overlapping them to cover the surface.
  5. Add Chicken Mixture: Spread half of the seasoned chicken evenly over the zucchini layer to create a flavorful filling layer.
  6. Add More Sauce: Pour a layer of Alfredo sauce over the chicken, then sprinkle with mozzarella cheese to add richness and gooey texture.
  7. Repeat Layers: Repeat the layering process—zucchini, chicken, sauce, and mozzarella—until all ingredients are used, finishing with a top layer of zucchini covered with sauce.
  8. Add Parmesan: Sprinkle the grated Parmesan cheese evenly over the top layer to add a delicious golden crust once baked.
  9. Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to cook the ingredients through while keeping moisture locked in.
  10. Uncover and Brown: Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown, signaling that the cheese is melted and caramelized.
  11. Cool and Serve: Let the lasagna cool for 5-10 minutes to set before slicing. Garnish with fresh basil leaves if desired for a fragrant finish.

Notes

  • Salting the zucchini slices before layering helps reduce excess moisture and prevents a soggy lasagna.
  • You can use store-bought Alfredo sauce for convenience or make your own for a fresher taste.
  • This dish can be stored in the refrigerator for up to 3 days and reheated in the oven.
  • For a lower-fat version, substitute part of the cheeses with low-fat options or reduce the amount of cheese.
  • Make sure to slice the zucchini evenly to ensure uniform cooking.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://patriciarecipes.com/chicken-alfredo-zucchini-lasagna-recipe/