This creamy chicken Alfredo zucchini lasagna is a fun twist on traditional lasagna. It uses zucchini slices instead of pasta, making it lighter and healthier!
Who needs noodles when you can have veggies? Plus, the rich Alfredo sauce with chicken is so good that you might want to keep a fork handy for any sneaky bites! 😂
I love how easy this dish is to put together. Just layer the components, let it bake, and enjoy a satisfying meal that feels just a bit fancy without all the fuss!
Key Ingredients & Substitutions
Zucchini: Using large zucchinis works great for layering. If zucchini isn’t available, you could use eggplant or yellow squash as alternatives. Just slice them thinly to mimic the texture.
Cooked Chicken: I often use shredded rotisserie chicken for ease. If you want a vegetarian option, consider substituting with sautéed mushrooms or spinach for a meaty flavor.
Alfredo Sauce: Store-bought sauce is convenient, but if you’re feeling adventurous, a homemade version can be richer. If you’re dairy-free, look for vegan Alfredo sauce options, or blend cashews with nutritional yeast and garlic for a creamy texture.
Cheeses: Ricotta adds creaminess. If you’re lactose-intolerant, try tofu blended with a bit of lemon juice. For mozzarella, a vegan cheese can work too if you want a dairy-free option.
How Can I Perfectly Layer My Zucchini Lasagna?
Layering is key to a great zucchini lasagna. Since zucchini has high water content, salting the slices helps get rid of excess moisture and prevents the dish from becoming watery.
- After salting your zucchini, pat it dry to remove the moisture.
- Start with a thin layer of Alfredo sauce at the bottom of your baking dish. This prevents sticking.
- Alternate layers of ingredients: zucchini, ricotta, chicken, Alfredo sauce, and mozzarella. This layering helps all flavors blend perfectly as it bakes.
- Finish with a layer of zucchini topped with more sauce, mozzarella, and Parmesan for a cheesy crust!
How to Make Creamy Chicken Alfredo Zucchini Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 3 large zucchinis, thinly sliced lengthwise (use a mandoline if available)
- 2 cups cooked chicken breast, shredded or diced
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This delicious dish will take around 15-20 minutes to prepare, and then you’ll need about 40 minutes in the oven. So, in total, you’re looking at about an hour of cooking and baking time! Perfect for a hearty weeknight meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This ensures that your lasagna cooks evenly and nicely.
2. Prepare the Zucchini:
Lay the thin zucchini slices on paper towels. Sprinkle them lightly with salt and let them sit for 10-15 minutes. This process draws out excess moisture from the zucchini. After that, pat them dry with paper towels to remove any extra water.
3. Cook the Chicken Mixture:
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until it starts to smell amazing! Then, add the cooked chicken along with Italian seasoning, salt, and pepper. Stir to combine, warming everything through for 2-3 minutes. Once it’s heated, remove it from the heat.
4. Mix the Ricotta:
In a separate bowl, combine the ricotta cheese with half of the grated Parmesan cheese. Mix until it’s well incorporated and creamy.
5. Build the Layers:
Grab a baking dish and spread a thin layer of Alfredo sauce over the bottom to prevent sticking. Next, layer the zucchini slices on top of the sauce, making sure to cover it evenly. Then, spread a portion of the ricotta mixture over the zucchini followed by some of the chicken mixture. Drizzle a little more Alfredo sauce and sprinkle with mozzarella cheese.
6. Repeat the Layers:
Continue layering your ingredients, repeating the order (zucchini, ricotta, chicken, Alfredo sauce, mozzarella) until you’ve used up all your ingredients. Make sure to finish with a top layer of zucchini, more Alfredo sauce, and finish it off with the remaining mozzarella and Parmesan cheese for that perfect cheesy crust.
7. Bake the Lasagna:
Cover the baking dish with foil to keep the moisture in, and then place it in the preheated oven. Bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
8. Let it Cool:
Once baked, take the lasagna out of the oven and allow it to cool for about 5-10 minutes before slicing. This resting time helps it hold together when you serve it.
9. Serve and Garnish:
Serve your delicious creamy chicken Alfredo zucchini lasagna with a sprinkle of chopped fresh parsley or basil on top for a pop of color and flavor.
Enjoy your tasty and satisfying meal! It’s packed with flavor and a great way to enjoy your veggies!
FAQ for Creamy Chicken Alfredo Zucchini Lasagna
Can I Use Different Vegetables instead of Zucchini?
Absolutely! If you’re looking for alternatives, sliced eggplant or yellow squash can work well in place of zucchini. Just slice them thinly to maintain the layered texture.
How Can I Make This Recipe Ahead of Time?
You can prepare the entire lasagna in advance and store it in the fridge for up to 2 days before baking. Just cover the dish tightly with foil or plastic wrap. When you’re ready to bake, add an additional 10-15 minutes to the cooking time.
Can I Freeze Leftovers?
Yes, you can freeze leftovers! Once cooled, store them in an airtight container or zip-top bags for up to 3 months. To reheat, thaw in the fridge overnight and then warm in the oven until heated through.
What Can I Use Instead of Alfredo Sauce?
If you prefer a lighter option, consider using a homemade white sauce, or a blend of Greek yogurt and cream cheese for creaminess. You can also make a simple tomato sauce for a different flavor profile.
