Close up of a just baked White Sauce Zucchini Lasagna with Chicken

Chicken Alfredo Zucchini Lasagna

This Low Carb and Keto Chicken Alfredo Zucchini Lasagna is a delicious alternative to traditional lasagna. Alfredo creates a white sauce that's paired with a ricotta cheese mixture, chicken and zucchini slices.
Course Entree
Cuisine Italian
Keyword alfredo lasagna, chicken lasagna, keto lasagna, white sauce lasagna, zucchini lasagna
Prep Time 10 minutes
Cook Time 45 minutes
Resting time 20 minutes
Total Time 1 hour 15 minutes
Servings 12 squares
Calories 358kcal
Author Plating Pixels


  • 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


  • 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 15 minutes before cutting and serving.


  • 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.


Serving: 1square | Calories: 358kcal | Carbohydrates: 5g | Protein: 32g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 137mg | Sodium: 543mg | Potassium: 444mg | Fiber: 1g | Sugar: 3g | Vitamin A: 565IU | Vitamin C: 14.4mg | Calcium: 255mg | Iron: 1.5mg