This Low Carb and Keto Chicken Alfredo Zucchini Lasagna is a delicious alternative to traditional lasagna. Alfredo creates a white sauce lasagna with a ricotta cheese mixture, chicken and zucchini slices. It’s easy to make, great for leftovers, and loaded with flavors the family will love.
This post is sponsored by BabbleBoxx.com on behalf of Bertolli®.
Lasagna is one of my favorite comfort foods and one of my top choices as Italian restaurants. It’s also ideal for an easy homemade family dinner since it uses simple ingredients (including store-bought alfredo sauce), makes a lot, and is great for leftovers. This Chicken Alfredo Zucchini Lasagna is sure to be a favorite.
I made this recently for some friends and it was an absolute hit. Try your own Bertolli Sunday Supper with family or friends to get the most out of your summer season.
Lasagna is often loaded with carbs and lots of calories, but not this Chicken Alfredo Zucchini Lasagna recipe. It’s lightened up and very low in carbs; you can even enjoy it on a keto diet.
Low Carb Chicken Zucchini Lasagna
Instead of pasta noodles, zucchini slices are used to make zucchini lasagna. Instead of ground beef or sausage, lean chicken is used to make this lovely chicken alfredo lasagna.
Zucchini slices make a wonderful alternative to lasagna noodles. They’re loaded with flavor, nutrients and are very low in carbs. Here a few things to know when making lasagna with zucchini noodles.
Besides that, it’s still your classic lasagna layered with ricotta, mozzarella, and Parmesan cheeses.
How to make Zucchini Lasagna
- Wash and slice zucchini lengthwise into ⅛-inch thick pieces.
- Lightly sprinkle both sides with salt and let sit 10 minutes. Dab both sides with paper towels to remove moisture.
- Broil both sides of zucchini slices 2-3 minutes to cook a bit and remove more moisture.
- In a glass baking dish or casserole dish, create a layer of zucchini. Top with a ricotta cheese mixture, cooked meat of choice, and red or white sauce.
- Sprinkle top of lasagna with shredded mozzarella cheese and cover with foil.
- Bake 20 minutes at 375° F. Remove foil and bake 20 minutes more or until cheese is melted and lightly browned.
- Cool on a wire rack 10 to 15 minutes before serving.
Let’s break it down with step-by-step photos
Salt the zucchini to remove moisture:
Layer a bit of alfredo sauce on the bottom of the dish, then add lightly broiled zucchini slices:
Top with alfredo sauce:
Top with ricotta cheese mixture:
Top with shredded cooked chicken breast:
Sprinkle with shredded mozzarella cheese, repeat with one more layer, then bake:
A few important tips during prep
- Zucchini has a lot of moisture. Salting zucchini ahead of time is a critical step. Otherwise, the moisture will draw out when baking, making the lasagna very soupy.
Sprinkle both sides with salt, let 10 minutes and you’ll see water beads form. Dab with paper towels to remove the moisture. - Broil or grill the zucchini after this step to remove even more moisture and make it more tender.
- Adding an egg to the ricotta mixture helps hold the layers together
- The last step of assembly should always be shredded cheese. This way it melts on tops and browns during baking.
- When covering with foil, leave a bit of space so the melted cheese doesn’t stick to the foil.
Check out the moisture beads that form from salting the zucchini:
White sauce for lasagna
Alfredo sauce is used instead of a tomato-based sauce to make white sauce lasagna. It’s a fun alternative to red sauce lasagna and is loaded with a rich and creamy flavor.
I recommend the new Bertolli® Creamy Alfredo with Cauliflower & Milk. It’s the delicious taste you expect from Bertolli and an alfredo sauce, but with half the fat and calories.
With cauliflower, fresh milk, and aged parmesan you’ll love this lighter take on classic Alfredo sauce. Bertolli is the only premium pasta sauce brand made the Tuscan way – cooked lightly in olive oil to let the fresh flavor shine.
More recipes with Alfredo sauce you should try
- No-Fry White Chicken Parmigiano
- Linguine With Roasted Garlic, Mushrooms, & Chicken
- Oven-Baked Alfredo Pennoni & Cheese
How long to bake lasagna?
Lasagna with zucchini or pre-cooked noodles takes 40 minutes to bake in the oven at 375 degrees F.
Tips for baking lasanga
Cover the lasagna with foil for the first 20 minutes This holds in heat and allows more even cooking of the center. It also prevents the cheese from burning.
After that, remove the foil and continue to bake 20 minutes more until heated through and the cheese is perfectly melted.
How to store leftovers
In the fridge: Let cool almost to room temp on a wire rack. Cover dish with plastic wrap or foil and refrigerate up to 4 days.
Freeze for longer storage: Once cooled. store sealed in the freezer for up to 4 months. To serve: Defrost in the fridge, then reheat.
Pro tip: Cut into squares and freeze individually for easy single-serve freezer meals.
Calories in zucchini lasagna
A roughly 3×4 inch square of zucchini chicken lasagna has 358 calories.
It’s also loaded with lean protein and has a whopping 32 grams of protein per serving. It’s also low carb and keto, with only 4 grams of net carbs per serving.
Sides to serve with lasagna
- Steamed Artichokes
- String Bean Casserole with Candied Bacon
- French Onion Soup
- Honey Sriracha Coleslaw
- Baked Parmesan Crisps
Want more zucchini recipes? Try these:
- Zucchini and Turkey Meatballs
- Turkey and Zucchini Spaghetti Nachos
- Grilled Salmon Kabobs with Zucchini
In the mood for more lasagna? You’ll love my Sloppy Joe Lasagna.
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
Are you following me on Pinterest, Instagram, Facebook, and Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.
Chicken Alfredo Zucchini Lasagna
Ingredients
- 1 whole baked rotisserie chicken, store-bought
- 3 large zucchinis, about 2 pounds
- 1 ½ cups ricotta
- ¼ cup shredded Parmesan cheese
- 1 large egg
- 1 (15.2-ounce) jar Bertolli® Creamy Alfredo with Cauliflower & Milk
- 12 ounces shredded mozzarella cheese, 3 cups
Instructions
- Remove white and dark meat from cooked chicken and shred into smaller pieces. Discard skin and set chicken pieces aside.
- Wash and slice zucchini lengthwise into ⅛-inch thick pieces. Lightly sprinkle both sides with salt and let sit 10 minutes. Dab both sides with paper towels to remove moisture.
- Broil both sides of zucchini slices 2-3 minutes to cook a bit and remove more moisture. Set aside.
- In a small bowl, stir together ricotta, Parmesan cheese, and egg. Set aside.
- Preheat oven to 375° F. Lightly grease a 10x14 glass baking or casserole dish. Spread ⅔-cup of sauce over the bottom.
- Create an even layer of the prepared zucchini slices over the sauce. Top with half of the ricotta mixture, then half of the chicken, and half of the remaining alfredo sauce. Sprinkle with 1-½ cups of mozzarella cheese.
- Top with remaining zucchini slices, repeating the process for the second layer.
- Cover with foil (leave space between the top of cheese and foil). Bake for 20 minutes.
- Remove foil and bake 20 minutes more or until cheese is melted and lightly browned.
- Cool on a wire rack about 10 minutes before cutting and serving.
Notes
- Makes a 10x14 inch lasagna.
- Omit the chicken for a vegetarian lasanga.
- This recipe makes great use of leftover chicken breasts. You can use this instead of a whole chicken.
- Zucchini has a lot of moisture. Salting zucchini ahead of time is a critical step. Otherwise, the moisture will draw out when baking, making the lasagna very soupy.
Broil or grill the zucchini after this step to remove even more moisture and make it more tender. - The last step of assembly should always be shredded cheese. This way it melts on tops and browns during baking.
- When covering with foil, leave a bit of space so the melted cheese doesn't stick to the foil.
- Covering the lasagna with foil for the first half holds in heat and allows more even cooking of the center. It also prevents the cheese from burning.
- Let cool slighlty before cutting so it can thicken up a bit. Otherwise is will be difficult and messy to cut.
This looks amazing! Putting this on the menu planning for next week.
This looks like a really interesting alternative to all the red sauce zucchini lasagna’s I’ve been seeing. I’m adding it to my list of things to make this zucchini season!
Hi Suzanne. I’m a fan of alfredo in general, so it’s a great fit. Thanks and hope you like it!
This is epic. I always make my low-carb lasgna with tomato sauce. Never though alfredo sauce can be used. Thanks a ton for sharing.
What a delicious twist on the classic lasagna! Can’t wait to give this a go, the kids are gonna love it!!
I am obsessed with zucchini and always on the hunt for new recipes to try it. This will be a staple in my home from now on. Thanks for sharing!
Great alternative – easy to make, yet it looks so complex and delicious! And the fact that it is great for leftovers makes it a perfect recipe for me.