Description
Creamy Chicken Alfredo Zucchini Lasagna layers tender zucchini with shredded chicken, seasoned ricotta, Alfredo sauce, and golden mozzarella. It’s a comforting, cheesy family dinner that swaps traditional lasagna noodles for fresh zucchini.
Ingredients
Scale
- 24–32 ounces zucchini, about 5 medium zucchini
- Extra salt, for drawing moisture from zucchini
- 15.2 ounces Bertolli Creamy Alfredo with Cauliflower & Milk
- 12 ounces cooked chicken breast, shredded
- 8 ounces whole milk ricotta cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 large egg
- 12 ounces mozzarella cheese, shredded
Instructions
- Using a mandoline, slice the zucchini lengthwise into 1/8-inch-thick slices.
- Lay the zucchini slices on a double layer of paper towels. Lightly sprinkle with salt and let sit for 10 minutes. Pat thoroughly dry with fresh paper towels to remove as much moisture as possible.
- Preheat the oven to 400°F.
- Arrange the zucchini slices on a baking sheet and bake for about 20 minutes.
- Meanwhile, combine the ricotta, Italian seasoning, 1/2 teaspoon salt, onion powder, garlic powder, and egg in a large bowl. Stir until well combined.
- Remove the zucchini from the oven and reduce the oven temperature to 375°F.
- Grease an 11×7-inch baking dish. Spread 1/4 cup Alfredo sauce evenly over the bottom.
- Arrange a layer of zucchini slices over the sauce, using enough to cover the baking dish.
- Spread 6 ounces of shredded chicken over the zucchini. Top with 1/2 cup Alfredo sauce, 4 ounces mozzarella, and 1/2 cup ricotta mixture.
- Repeat with another layer of zucchini, the remaining chicken, 1/2 cup Alfredo sauce, 4 ounces mozzarella, and 1/2 cup ricotta mixture.
- Finish with a third layer of zucchini. Spread the remaining Alfredo sauce over the top and sprinkle with the remaining 4 ounces mozzarella.
- Bake uncovered at 375°F for 30 minutes, or until hot and bubbly and the cheese is melted.
- Remove from the oven and let the lasagna rest for 5–10 minutes before slicing and serving.
Notes
- Remove the zucchini moisture: Salting, drying, and prebaking the zucchini helps prevent watery lasagna.
- Slice evenly: Aim for approximately 1/8-inch-thick zucchini slices so they cook evenly.
- Save time: Leftover cooked chicken works well in this recipe.
- Don’t skip the resting time: Letting the lasagna stand for 5–10 minutes helps the layers settle and makes serving easier.
- Watch the salt: Alfredo sauce and cheese can already contain significant sodium, so salt the zucchini lightly.
- Optional garnish: Add fresh basil or parsley just before serving for color and freshness.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 150 mg