This creamy chicken Alfredo zucchini lasagna is a delicious twist on a classic dish! Using zucchini instead of noodles makes it light and perfect for any day.
The cheesy goodness blends perfectly with tender chicken and rich Alfredo sauce. I love making it because it’s a fun way to sneak extra veggies into dinner, and it’s always a hit!
Key Ingredients & Substitutions
Zucchinis: Use medium-sized zucchinis for the best texture. If you’re out of zucchinis, try eggplant or thin slices of butternut squash for a similar effect.
Chicken: Shredded rotisserie chicken is my go-to for ease and flavor. You can also use turkey or even shredded tofu for a vegetarian option.
Alfredo Sauce: Store-bought Alfredo saves time, but homemade is easy if you have butter, cream, and cheese on hand! For a lighter version, swap with a cauliflower-based sauce.
Cheese: I love using fresh mozzarella for its meltiness, but feel free to substitute with provolone or a dairy-free cheese to suit your preference.
What’s the Best Way to Layer the Lasagna?
Layering properly makes a huge difference in both taste and structure. Here’s a simple way to do it:
- Start with a little Alfredo sauce at the bottom to prevent sticking.
- Then, alternating layers of zucchini, ricotta mixture, chicken, and sauce keeps the flavors balanced.
- End with Alfredo and a cheese topping; this creates a delicious, bubbling crust.
- Covering it with foil for the first part of baking helps steam the zucchini, preventing sogginess.
Letting it cool briefly before slicing helps maintain the layers. Enjoy your delicious lasagna!
Creamy Chicken Alfredo Zucchini Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 3 medium zucchinis, thinly sliced lengthwise
- 2 cups cooked chicken breast, shredded or chopped
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp Italian seasoning or dried basil and oregano mix
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This delicious lasagna takes about 15 minutes of prep time and 40-45 minutes of cooking time. You’ll spend a few moments slicing the zucchini and mixing the ingredients, followed by some relaxing baking time in the oven. Get ready to enjoy a cozy and hearty meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when your lasagna is ready to bake.
2. Prepare the Zucchini:
Slice the zucchinis lengthwise into thin strips. Lay them out on a clean kitchen towel or paper towels. Sprinkle them lightly with salt and let them sit for about 10 minutes to draw out moisture. Afterward, pat them dry to prevent your lasagna from getting watery.
3. Cook the Chicken Mixture:
In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until it’s fragrant. Then, add the shredded chicken to the skillet. Season with salt, black pepper, and Italian seasoning. Stir well and cook for 2-3 minutes until warmed through. Remove from heat and set aside.
4. Mix the Ricotta:
In a bowl, combine the ricotta cheese with half of the grated Parmesan cheese. Add a pinch of salt and pepper to taste. Mix until well blended.
5. Assemble the Lasagna:
In a baking dish, spread a thin layer of Alfredo sauce on the bottom. Then, place a layer of zucchini slices over the sauce. Next, spread some of the ricotta cheese mixture over the zucchini. Follow this with a layer of the cooked chicken mixture, then drizzle with more Alfredo sauce and sprinkle some mozzarella cheese on top. Repeat the layering process until all the ingredients have been used, finishing with a top layer of Alfredo sauce, mozzarella, and the remaining Parmesan cheese.
6. Bake the Lasagna:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and golden brown.
7. Cool and Serve:
Once done, let the lasagna cool for about 5 minutes. This makes it easier to slice. Garnish with chopped fresh parsley or basil before serving. Enjoy your creamy, flavorful Chicken Alfredo Zucchini Lasagna!
FAQ for Creamy Chicken Alfredo Zucchini Lasagna
Can I Use Frozen Zucchini for This Recipe?
While fresh zucchini is recommended for the best texture, you can use frozen zucchini. Just make sure to thaw it completely and drain any excess water before layering it in the lasagna to avoid sogginess.
What Can I Substitute for Alfredo Sauce?
If you don’t have Alfredo sauce on hand, you can use a homemade version with butter, cream, and Parmesan cheese. Alternatively, a white sauce or even a store-bought cheese sauce can work well for a different flavor profile.
Can I Make This Recipe Gluten-Free?
Absolutely! This recipe is naturally gluten-free because it uses zucchini instead of pasta. Just ensure that your Alfredo sauce and any cheeses used are certified gluten-free to avoid any cross-contamination.
How to Store Leftovers?
Leftover lasagna can be stored in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or in the oven at 350°F (175°C) until warmed through. You might want to add a splash of cream or milk to keep it creamy when reheating!
