Chicken Alfredo Zucchini Lasagna

The first time I made this zucchini lasagna, my husband actually asked where the noodles were halfway through his second serving. That's when I knew I'd stumbled onto something special. We'd been trying to eat fewer carbs, but I refused to sacrifice comfort. This dish became our Friday night tradition through winter.

I remember bringing this to a friend's potluck dinner, watching skeptically as everyone took tiny portions. By the time I reached for my phone to snap a picture, the pan was scraped clean. Someone actually asked if I'd include the recipe in her birthday cookbook request.

Ingredients

• Chicken: Two cups of shredded cooked chicken breast works perfectly here. Rotisserie chicken saves tremendous time on busy weeknights.
• Zucchini: Three large zucchinis sliced into thin ribbons form the pasta replacement. Slice them lengthwise about one eighth inch thick.
• Mozzarella cheese: Two cups shredded creates those irresistible cheese pulls. Buy fresh and shred it yourself for better melting.
• Parmesan cheese: One cup grated adds salty depth to both the Alfredo and the layers. Use freshly grated for the best flavor.
• Ricotta cheese: One cup provides creamy texture between layers. Whisk it with herbs before layering for even distribution.
• Unsalted butter: Three tablespoons builds the foundation of the Alfredo sauce. Let it foam slightly before adding garlic.
• Garlic: Three cloves minced releases aromatic oils into the butter. Fresh garlic makes a noticeable difference here.
• Heavy cream: Two cups creates that luxurious sauce body. Let it come to room temperature for smoother emulsification.
• Salt: Half teaspoon in the sauce plus extra for drawing moisture from zucchini. This step prevents watery lasagna.
• Black pepper: One quarter teaspoon adds gentle heat. Freshly ground gives brighter flavor.
• Ground nutmeg: One quarter teaspoon optional but traditional in Alfredo. It enhances the cream's natural sweetness.
• Fresh parsley: Two tablespoons chopped brightens the rich flavors. Add some to the ricotta mixture and save some for garnish.
• Dried Italian herbs: One teaspoon brings classic basil and oregano notes. Rub them between your fingers before adding to release oils.
• Olive oil: Lightly brush your baking dish to prevent sticking. A little goes a long way.

Instructions

Prepare the zucchini ribbons:

Slice three large zucchinis lengthwise into one eighth inch strips using a sharp knife or mandoline. Lay them on paper towels, sprinkle with salt, and let them rest for fifteen minutes to release excess moisture. Pat them thoroughly dry with clean paper towels before layering.

Craft the Alfredo sauce:

Melt three tablespoons butter in a large skillet over medium heat. Add three cloves minced garlic and sauté for one minute until fragrant but not browned. Pour in two cups heavy cream and bring to a gentle simmer. Cook for three minutes, then whisk in one cup grated Parmesan, half teaspoon salt, one quarter teaspoon black pepper, and optional nutmeg. Stir until smooth and slightly thickened, then remove from heat.

Mix the ricotta filling:

Combine one cup ricotta cheese with one tablespoon chopped parsley, one teaspoon dried Italian herbs, and half the mozzarella in a mixing bowl. Add a pinch of salt and pepper. Whisk until smooth and evenly combined.

Build the layers:

Brush a nine by thirteen inch baking dish lightly with olive oil. Spread a thin layer of Alfredo sauce across the bottom. Arrange zucchini slices overlapping slightly. Add half the chicken, dollop with half the ricotta mixture, spoon more Alfredo over the top, then sprinkle with mozzarella and Parmesan. Repeat all layers, finishing with zucchini, remaining sauce, and all remaining cheeses.

Bake until golden:

Cover the dish loosely with aluminum foil and bake at three hundred seventy five degrees for thirty minutes. Remove foil and bake another ten to fifteen minutes until the cheese is golden and bubbling. Let the lasagna rest for ten minutes before slicing. Garnish with remaining fresh parsley.

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This recipe transformed my skeptical mother in law from someone who turned her nose up at zucchini noodles into someone who requests this for every family gathering. That first golden bubbly pan coming out of the oven, the way the cheese stretched when I served her that initial square, changed everything.

Making It Your Own

I've added sautéed spinach between layers when greens needed using up, and mushrooms work beautifully sautéed with the garlic. Sometimes I'll add crushed red pepper to the Alfredo if we're craving gentle heat. The base recipe is forgiving enough to handle these additions without losing its soul.

Timing Your Prep

The sauce comes together in under ten minutes, but take your time with the zucchini prep. Those fifteen minutes of salting might feel unnecessary, but they make the difference between a firm, elegant lasagna and one that slides into a puddle on the plate. I usually prep the zucchini while the oven preheats.

Serving Suggestions

A crisp Pinot Grigio cuts through the richness beautifully, though I've also served it alongside a simple arugula salad dressed with lemon vinaigrette. Leftovers reheat surprisingly well, covered at three hundred fifty degrees until warmed through. The flavors actually deepen overnight.

• Broil for two minutes after baking if the top needs more golden color
• Cut portions with a sharp knife dipped in hot water for clean edges
• Extra Parmesan sprinkled right before serving adds a salty finish

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There's something deeply satisfying about watching family go back for seconds of a dish that feels indulgent but nourishes them well. That's the magic this recipe brings to my table.

Recipe Questions & Answers

→ How do I prevent zucchini lasagna from becoming watery?

Slice zucchinis lengthwise into 1/8-inch strips and sprinkle them with salt. Let them sit on paper towels for 15 minutes to draw out excess moisture, then pat them thoroughly dry before layering. This simple step prevents your final dish from becoming soupy.

→ Can I make this zucchini lasagna ahead of time?

Yes! Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, add 5-10 minutes to the covered baking time since it will be cold. You can also freeze it unbaked for up to 3 months.

→ What type of chicken works best in this dish?

Cooked chicken breast works wonderfully—whether you poach, bake, or grill it yourself. For a time-saving shortcut, use a store-bought rotisserie chicken. Just shred or dice it into bite-sized pieces before layering.

→ Is this Alfredo zucchini lasagna keto-friendly?

Absolutely! With only 8 grams of carbohydrates per serving, this dish fits perfectly into a low-carb or keto lifestyle. The zucchini replaces high-carb pasta while the creamy Alfredo sauce and cheeses provide plenty of satisfying fats.

→ Can I add vegetables to the layers?

Sautéed spinach or mushrooms make excellent additions between layers. You can also add thinly sliced bell peppers or caramelized onions. Just cook any vegetables beforehand to remove excess moisture and prevent wateriness.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave at 50% power to prevent separating the sauce, or cover with foil and warm in a 350°F oven until heated through.