Low Carb Chicken Alfredo Zucchini Lasagna
This Low Carb Chicken Alfredo Zucchini Lasagna combines creamy Alfredo sauce, shredded rotisserie chicken, and fresh zucchini layers for a delicious and healthy weeknight dinner.
Ingredients
Main Ingredients
- 1 whole baked rotisserie chicken (shredded)
- 3 large zucchinis (about 2 pounds)
- 1.5 cups ricotta cheese Can substitute with cottage cheese.
- 0.25 cups shredded Parmesan cheese
- 1 large egg
- 1 15.2-ounce jar Alfredo sauce Homemade Alfredo sauce is also an option.
- 12 ounces shredded mozzarella cheese (about 3 cups)
Instructions
Preparation
- Preheat your oven to 375° F.
- Remove the meat from the rotisserie chicken, shred it, and discard the skin.
- Wash and slice zucchinis lengthwise into ⅛-inch thick pieces, lightly salting them. Let sit for about 10 minutes to draw out excess moisture, and then dab them dry with paper towels.
- Broil the zucchini slices on both sides for 2-3 minutes on a baking sheet, then set aside.
- In a small bowl, mix together ricotta cheese, shredded Parmesan, and the egg until well combined.
Layering and Baking
- Lightly grease a 10×14 inch glass baking or casserole dish. Spread ⅔-cup of Alfredo sauce on the bottom.
- Layer half of the zucchini slices over the sauce. Top with half of the ricotta mixture, followed by half of the shredded chicken and half of the remaining Alfredo sauce. Sprinkle with 1-½ cups of mozzarella cheese.
- Repeat the layering process with the remaining zucchini slices, ricotta mixture, chicken, and Alfredo sauce.
- Cover with foil, leaving space between the cheese and foil. Bake for 20 minutes.
- Remove the foil and continue baking for an additional 20 minutes, until the cheese is melted and lightly browned.
- Allow to cool on a wire rack for about 10 minutes before serving.
Notes
Pair with a simple side salad or garlic bread. Garnish with fresh basil or parsley for color. Store in an airtight container for up to 4 days, or freeze portions for up to three months.