Are you craving a mouthwatering lasagna that doesn't compromise on flavor but keeps those carbs at bay? Get ready to revolutionize your dinner game with this incredible Chicken Alfredo Zucchini Lasagna! Imagine layers of tender zucchini replacing traditional pasta, smothered in creamy Alfredo sauce, succulent chicken, and melted cheese - all while keeping your health goals intact. This low-carb sensation is about to become your new favorite comfort food that looks gourmet but is surprisingly simple to prepare!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 3 medium zucchinis
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or olive oil.
- Wash the zucchinis and slice them lengthwise into thin, even strips using a mandoline slicer or sharp knife. Aim for approximately 1/8 inch thick slices to ensure even cooking.
- In a medium bowl, mix the shredded chicken with minced garlic, Italian seasoning, salt, and pepper. Ensure the chicken is evenly seasoned.
- Create the Alfredo sauce by combining heavy cream and grated Parmesan cheese in a small saucepan. Heat over medium-low, stirring constantly until the cheese melts and the sauce becomes smooth and creamy.
- Begin layering the lasagna by spreading a thin layer of Alfredo sauce on the bottom of the baking dish to prevent sticking.
- Arrange a layer of zucchini strips to cover the bottom of the dish, slightly overlapping the edges. This will serve as the first "noodle" layer.
- Spread half of the seasoned chicken over the zucchini strips, followed by half of the remaining Alfredo sauce.
- Repeat the layering process: zucchini strips, remaining chicken, and remaining Alfredo sauce.
- Top the final layer with a generous sprinkle of shredded mozzarella cheese, ensuring even coverage.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the lasagna rest for 10-15 minutes. This allows the layers to set and makes serving easier.
- Slice into 4 equal portions and serve hot. Optionally, garnish with fresh chopped parsley or basil for added flavor and presentation.
Tips
- Moisture is Key: Pat your zucchini slices dry with paper towels before layering to prevent excess water from making your lasagna soggy.
- Slice Uniformly: Use a mandoline slicer for consistently thin zucchini strips to ensure even cooking and a professional presentation.
- Room Temperature Ingredients: Let your cream and cheeses sit out for 15-20 minutes before cooking to help them blend more smoothly.
- Don't Rush the Resting: Allowing the lasagna to rest after baking helps the layers set and makes cutting and serving much easier.
- Customize Your Protein: Feel free to substitute chicken with ground turkey or shredded rotisserie chicken for variety.
- Make Ahead Friendly: This lasagna can be assembled a day in advance and refrigerated, then baked when ready to serve.
- Garnish for Glamour: A sprinkle of fresh herbs like basil or parsley can elevate the dish's visual appeal and add a fresh flavor dimension.
Nutrition Facts
Calories: 495kcal
Carbohydrates: 7g
Protein: 35g
Fat: 38g
Saturated Fat: 23g
Cholesterol: 174mg
