Herb-Seasoned Chicken Alfredo Zucchini Lasagna

Looking for a way to enjoy lasagna without all the carbs? I’ve been there too. After trying to find healthier versions of my family’s favorite Italian dishes, I stumbled upon this chicken alfredo zucchini lasagna that’s become a regular at our dinner table. My kids were skeptical at first – I mean, who wants vegetables instead of pasta? But trust me on this one.

This recipe keeps all the creamy, cheesy goodness of traditional lasagna while swapping out those heavy noodles for light layers of zucchini. I like to make it on Sunday afternoons when I have a bit more time in the kitchen, and it always leaves enough leftovers for Monday’s dinner. And here’s a little secret – it actually tastes even better the next day when all those flavors have had time to come together.

Not sure about using zucchini in your lasagna? I get it. But if you’re trying to eat fewer carbs or just want to sneak more vegetables onto your plate, this might just become your new go-to comfort food.

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 ideal zucchini should be about 6-8 inches long and feel firm when you give it a gentle squeeze. Fresh, in-season zucchini works best since they contain less water, but you can use them year-round – just be sure to avoid any that feel soft or have blemishes. If your grocery store only has larger zucchini, those will work too, but you might need to trim them lengthwise to get pieces that fit your baking dish properly.

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 fine. You can also make your own by blending cooked cauliflower with heavy cream, parmesan cheese, and garlic.
• Chicken breast: Rotisserie chicken works great here, or you could use turkey breast. For a vegetarian version, try using sautéed mushrooms or cauliflower rice instead.
• Ricotta cheese: Cottage cheese is a good stand-in for ricotta – just drain it well and give it a quick blend in the food processor for a smoother texture.
• Zucchini: Yellow summer squash works just as well as zucchini. Just remember to salt and drain either vegetable to prevent excess water in your dish. If you’re not worried about carbs, you can use regular lasagna noodles.
• Mozzarella cheese: Feel free to use a mix of Italian cheeses like provolone, fontina, or Italian blend. Just make sure they’re good melting cheeses.
• Italian herbs: If you don’t have an Italian herb blend, use a mix of dried basil, oregano, and thyme.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini lasagna is dealing with excess moisture – failing to remove water from the zucchini will leave you with a watery, soupy dish instead of the creamy, layered casserole you’re craving. To prevent this, salt your zucchini slices and let them sit for 15-20 minutes, then pat them thoroughly dry with paper towels before assembling. Another common mistake is slicing the zucchini too thick or too thin – aim for about 1/8 inch thickness using a mandoline slicer for the most consistent results. When layering your ingredients, avoid the temptation to overload each layer with sauce, as zucchini will release additional moisture during baking – use a light hand with the Alfredo sauce and consider letting the assembled lasagna rest for 10-15 minutes before serving to help it set properly.

What to Serve With Zucchini Lasagna?

Since this zucchini lasagna is already packed with protein and veggies, you can keep the sides pretty simple! A warm piece of garlic bread or some crusty French bread makes the perfect companion to soak up any extra alfredo sauce. For a fresh contrast to the creamy lasagna, try a simple green salad with cherry tomatoes and a light vinaigrette dressing. If you want to add more veggies to the meal, roasted broccoli or sautéed mushrooms would complement the Italian flavors really well – just pop them in the oven while the lasagna is baking.

Storage Instructions

Keep Fresh: This zucchini lasagna stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day as everything melds together! 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.

Freeze: You can freeze this dish 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 a piece for lunch or dinner later.

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 use the microwave for quick reheating – just cover it with a paper towel to prevent any splatters. If you notice extra liquid after reheating, simply drain it off before serving.

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: 2100-2300
• Protein: 150-160 g
• Fat: 135-145 g
• Carbohydrates: 50-60 g

Ingredients

• 15.2 ounces creamy alfredo sauce with cauliflower and milk
• 12 ounces cooked chicken breast, shredded
• 8 ounces whole milk ricotta cheese
• 1 teaspoon italian herbs
• 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

Begin by using a mandolin to thinly slice the zucchini into 1/8 inch slices.

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

Allow the zucchini to sit for 10 minutes to draw out excess moisture.

Pat the zucchini dry with another paper towel, removing as much moisture as possible to ensure a better texture in your lasagna.

Step 2: Bake the Zucchini

Preheat your oven to 400 degrees F.

Place the zucchini slices on a baking sheet and bake in the preheated oven for about 20 minutes.

This step helps reduce further moisture and enhance the flavor of the zucchini.

Step 3: Prepare the Ricotta Mixture

While the zucchini is baking, combine ricotta cheese, Italian seasoning, salt, onion powder, garlic powder, and an egg in a large bowl.

Stir thoroughly to combine all ingredients well, creating a flavorful cheese mixture for the lasagna.

Step 4: Assemble the Lasagna Layers

Once the zucchini is baked, set your oven temperature to 375 degrees F.

Spread 1/4 cup of Bertolli Creamy Alfredo with Cauliflower & Milk in the bottom of a greased 11×7 inch pan.

Remove the zucchini from the baking sheet and start layering:

• First, lay down a layer of zucchini slices over the Alfredo sauce, using 9-10 slices or as many as needed to cover the sauce.
• Spread 6 ounces of shredded chicken atop the zucchini.
• Top the chicken with 1/2 cup of sauce.
• Sprinkle 4 ounces of mozzarella cheese over the sauce.
• Follow with 1/2 cup of the prepared ricotta cheese mixture.
• Repeat with another layer of zucchini, chicken, sauce, mozzarella cheese, and ricotta cheese.
• Finish with a third layer of zucchini, then top with the remaining sauce and 4 ounces of mozzarella cheese.

Step 5: Bake the Lasagna

Place the assembled zucchini lasagna in the oven and bake uncovered for 30 minutes, allowing all the flavors to meld together.

When finished baking, remove from the oven and let it stand for 5-10 minutes.

This resting time makes it easier to serve and enhances the texture of the dish.

Enjoy your delicious zucchini lasagna hot!