Delicious Chicken Alfredo Zucchini Lasagna

Let’s talk about one of my favorite ways to enjoy pasta without the guilt. As someone who loves Italian food but tries to keep things on the lighter side, I’m always looking for smart swaps in classic dishes. This chicken alfredo zucchini lasagna has become a regular at our dinner table, and I’m not even missing the pasta.

I started making this when I noticed how many zucchini were piling up in my garden last summer. Instead of traditional noodles, thin slices of zucchini step in to create layers that are just as satisfying as the original. The creamy alfredo sauce and tender chicken make this dish feel like comfort food, but with a fresh twist that won’t weigh you down.

If you’re worried about your family turning their nose up at a veggie-heavy dish, trust me – mine didn’t even notice the swap at first. Now they ask for it specifically, which I count as a major win in my recipe book.

What Kind of Zucchini Should I Use?

For lasagna, you’ll want to look for medium-sized zucchini that are straight and uniform in shape – this makes it much easier to create even slices that will layer nicely. The best zucchini for this dish are about 6-8 inches long and 2-3 inches wide, with dark green, smooth skin that’s free from blemishes or soft spots. Fresh is definitely better than frozen here, since zucchini can get watery when thawed. When shopping, give them a gentle squeeze – they should feel firm but not hard, and avoid any that feel spongy or too soft. If your garden is overflowing with giant zucchini, save those for bread or muffins instead, as the extra-large ones tend to be more watery and seedy.

Options for Substitutions

This low-carb lasagna is pretty flexible with substitutions. Here’s what you can swap:

• Alfredo sauce: If you can’t find cauliflower Alfredo sauce, regular Alfredo works great. You can also make your own by blending cooked cauliflower with heavy cream, parmesan cheese, and garlic.
• Chicken breast: Rotisserie chicken works perfectly here, or you could use turkey breast. For a vegetarian version, try using sautéed mushrooms or cauliflower rice instead.
• Ricotta cheese: Cottage cheese makes a good substitute – just blend it smooth first. For dairy-free options, try mashed tofu with a bit of nutritional yeast.
• Zucchini: Yellow summer squash works just as well as zucchini. Just remember to salt and pat dry any squash you use to prevent excess water in your dish.
• Mozzarella cheese: You can use other melting cheeses like provolone or a mix of Italian cheeses. For dairy-free versions, use your favorite plant-based shredded cheese.
• Italian herb mix: No Italian seasoning? Mix equal parts dried basil, oregano, and thyme instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini lasagna is dealing with excess moisture – if you skip salting and draining your zucchini slices, you’ll end up with a watery dish that falls apart on your plate. To prevent this, lay out your sliced zucchini on paper towels, sprinkle with salt, and let them sit for 15-20 minutes to draw out excess water, then pat them dry thoroughly. Another common mistake is slicing the zucchini too thick or too thin – aim for about 1/8 inch thickness using a mandoline slicer or sharp knife to ensure even cooking and the perfect texture. For the best results, don’t rush the cooling process after baking – letting your lasagna rest for 15-20 minutes helps the layers set properly and makes it much easier to cut and serve clean, picture-perfect portions.

What to Serve With Zucchini Lasagna?

Since this zucchini lasagna is already packed with veggies and protein, you can keep the sides simple and light. A fresh green salad with cherry tomatoes and a light vinaigrette makes a perfect companion to balance out the creamy, cheesy main dish. If you’re craving some bread (because who isn’t?), try some warm garlic knots or a slice of crusty Italian bread to soak up any extra alfredo sauce. For a complete Italian-inspired meal, you might want to start with a small cup of minestrone soup or end with some fresh fruit like mixed berries for dessert – it’s a nice way to keep things light after such a rich main course.

Storage Instructions

Keep Fresh: This zucchini lasagna will stay good in the fridge for up to 4 days when stored in an airtight container. Just keep in mind that zucchini releases some water over time, so you might notice a bit of liquid at the bottom of your container – this is totally normal!

Freeze: Want to make this ahead? You can freeze your lasagna for up to 3 months! Let it cool completely, then wrap it tightly in plastic wrap and foil. I like to cut it into individual portions before freezing – it makes it super easy to grab just what you need.

Reheat: To warm up your lasagna, pop it in the oven at 350°F for about 20-25 minutes if thawed, or 40-45 minutes if frozen. You can also microwave individual portions for 2-3 minutes, though the oven method gives you the best texture. Pro tip: cover with foil while reheating to keep it from drying out!

Make Ahead: You can assemble this lasagna up to 24 hours before baking! Just cover it well and keep it in the fridge. When you’re ready to cook, let it sit at room temperature for about 30 minutes before popping it in the oven.

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 110-120 g
• Fat: 100-110 g
• Carbohydrates: 40-50 g

Ingredients

• 15.2 ounces creamy alfredo sauce with cauliflower and milk
• 12 ounces cooked chicken breast, shredded
• 8 ounces full-fat ricotta cheese
• 1 teaspoon italian herb mix
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 egg
• 12 ounces shredded mozzarella cheese
• 24-32 ounces zucchini (approximately 5 medium-sized)

Step 1: Prepare the Zucchini

Use a mandolin to thinly slice the zucchini into 1/8 inch slices.

Lay the zucchini slices on a double layer of paper towels and sprinkle with salt.

Allow the zucchini to sit for 10 minutes to draw out moisture, then pat dry with another paper towel to remove as much moisture as possible.

Step 2: Preheat and Bake Zucchini

Preheat your oven to 400 degrees F.

Arrange the zucchini slices on a baking sheet in a single layer.

Bake the zucchini in the oven at 400 degrees F for about 20 minutes, which will help to further remove moisture and prepare them for layering.

Step 3: Prepare the Ricotta Mixture

In a large bowl, combine ricotta cheese, Italian seasoning, salt, onion powder, garlic powder, and an egg.

Stir the ingredients together until well mixed.

This flavorful ricotta mixture will be used in layering the lasagna.

Step 4: Assemble the Lasagna

Once the zucchini is done baking, reduce the oven temperature to 375 degrees F.

Grease an 11×7 pan and spread 1/4 cup of Bertolli Creamy Alfredo with Cauliflower & Milk on the bottom.

Begin layering by placing a layer of zucchini slices over the Alfredo sauce, using enough slices to cover the surface (around 9-10 slices per layer).

Next, spread 6 ounces of shredded chicken over the zucchini layer.

Pour 1/2 cup of Alfredo sauce over the chicken and sprinkle with 4 ounces of mozzarella cheese.

Spoon 1/2 cup of the ricotta mixture over the mozzarella cheese.

Repeat the layering process with another layer of zucchini, chicken, sauce, mozzarella cheese, and ricotta cheese.

Step 5: Final Layer and Bake

Top the second ricotta cheese layer with a third layer of zucchini slices.

Finally, spread the remaining Alfredo sauce over the zucchini and sprinkle with an additional 4 ounces of mozzarella cheese.

Place the assembled lasagna in the oven and bake uncovered for 30 minutes at 375 degrees F.

Step 6: Rest and Serve

After baking, remove the lasagna from the oven and allow it to stand for 5-10 minutes.

This resting time will help the layers set and make serving easier.

Cut into portions and serve the warm and cheesy zucchini lasagna to enjoy!