This creamy chicken Alfredo zucchini lasagna is a fun twist on a classic dish! Instead of pasta, we use thinly sliced zucchini for a fresh touch, layered with tender chicken and rich sauce.
Who needs carbs when you’ve got cheese and chicken? This dish makes me feel like a cooking superstar, and it’s so easy! I love serving it with a sprinkle of parsley on top. Yum!
Key Ingredients & Substitutions
Zucchini: Fresh, medium-sized zucchinis are best for slicing. If zucchini isn’t available, you can substitute with eggplant or even thinly sliced bell peppers for a different flavor and texture.
Cooked Chicken: Shredded rotisserie chicken is my go-to since it’s quick and easy. You can also use leftover roasted chicken or even turkey! If you need a vegetarian option, consider using grilled mushrooms instead.
Alfredo Sauce: Store-bought Alfredo sauce is convenient, but homemade is always a hit! You can also make it lighter by using Greek yogurt mixed with a bit of butter and garlic. For a dairy-free version, try coconut milk-based Alfredo or nutritional yeast for a cheesy flavor.
Cheeses: Mozzarella adds great melty texture, but Monterey Jack is a tasty alternative. You can skip the ricotta altogether and just use more mozzarella for a cheesier layer, but I love the creaminess of ricotta.
How Do I Ensure My Zucchini Lasagna Isn’t Watery?
One common issue with zucchini in lasagna is excess moisture. To prevent this, salt the zucchini slices and let them rest for about 10 minutes. This helps draw out moisture. Make sure to pat them dry before layering them in the dish.
- Use paper towels to absorb any released water before adding the zucchini to your lasagna.
- Consider baking or sautéing the zucchini briefly before layering to reduce moisture content further.
With these tips, your zucchini lasagna will be creamy and delicious, without the watery mess!
Creamy Chicken Alfredo Zucchini Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 3 medium zucchinis, thinly sliced lengthwise
- 2 cups cooked chicken breast, shredded or chopped
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This creamy chicken Alfredo zucchini lasagna will take about 15 minutes to prep and around 45 minutes to cook. So, get your apron on and in less than an hour, you’ll have a delicious dish ready to share with family or friends!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 375°F (190°C). This will ensure it’s nice and hot when your lasagna is ready to go in!
2. Prepare the Zucchini:
Using a mandoline slicer or a sharp knife, slice the zucchinis into thin strips (about 1/8 inch thick). Lay them out on paper towels and sprinkle with salt to draw out excess moisture. Let them sit for 10 minutes, then pat dry with more paper towels.
3. Cook the Chicken Filling:
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the cooked chicken, season with salt and pepper, and stir for around 2 minutes to combine everything. Remove from heat.
4. Mix the Ricotta:
In a separate bowl, mix the ricotta cheese with half of the Parmesan cheese and a pinch of salt and pepper. This will create a creamy filling for your lasagna!
5. Assemble the Lasagna:
Spread a thin layer of Alfredo sauce on the bottom of your greased 9×13-inch baking dish. Layer over some zucchini slices, overlapping them slightly. Then, spread half of the ricotta mixture on top of the zucchini.
6. Add Chicken and Sauce:
Then, add half of the chicken and garlic mixture evenly over the ricotta layer, followed by a spoonful of Alfredo sauce. Sprinkle with a third of the mozzarella cheese.
7. Repeat Layers:
Now, repeat those layers: zucchini, the rest of the ricotta, the rest of the chicken, more Alfredo sauce, and another sprinkle of mozzarella. For the final touch, top with the remaining zucchini slices and pour on the rest of the Alfredo sauce.
8. Add Final Cheese:
Finally, sprinkle the rest of the mozzarella and Parmesan cheese on top of everything.
9. Bake the Lasagna:
Cover the dish tightly with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
10. Rest and Serve:
Let the lasagna rest for about 10 minutes before slicing it up. Garnish with fresh parsley or basil for that extra touch and enjoy your delicious creamy chicken Alfredo zucchini lasagna!
Bon appétit! Enjoy this comforting low-carb dish that’s bursting with flavors and tender chicken! 🍽️
FAQ for Creamy Chicken Alfredo Zucchini Lasagna
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! You can substitute zucchini with eggplant or thinly sliced bell peppers. Both options will add unique flavors and textures to your lasagna.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or warm them in the oven at 350°F (175°C) until heated through.
Can I Prepare This Lasagna in Advance?
Yes! You can assemble the lasagna a day ahead of time. Just cover it tightly and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
How Can I Make This Recipe Dairy-Free?
To make a dairy-free version, use cashew-based ricotta or tofu blended with nutritional yeast, and substitute the cheeses with dairy-free alternatives. You can also use coconut milk for the Alfredo sauce if desired!
