Description
Creamy Chicken Alfredo Zucchini Lasagna layers tender zucchini, shredded rotisserie chicken, ricotta, Alfredo sauce, Parmesan, and bubbly mozzarella for an easy, cheesy family dinner without traditional lasagna noodles.
Ingredients
Scale
- 1 whole baked rotisserie chicken, store-bought
- 3 large zucchinis, about 2 pounds
- Salt, for preparing zucchini
- 1 ½ cups ricotta cheese
- ¼ cup shredded Parmesan cheese
- 1 large egg
- 1 (15.2-ounce) jar Alfredo sauce
- 12 ounces shredded mozzarella cheese, about 3 cups
Instructions
- Remove the white and dark meat from the rotisserie chicken. Discard the skin and bones, then shred the chicken into bite-sized pieces. Set aside.
- Wash the zucchini and slice lengthwise into approximately ⅛-inch-thick strips. Lightly sprinkle both sides with salt and let sit for 10 minutes. Blot thoroughly with paper towels to remove excess moisture.
- Arrange the zucchini slices on a baking sheet. Broil for 2–3 minutes per side. Remove from the oven and set aside.
- In a small bowl, combine the ricotta, Parmesan, and egg. Stir until smooth and evenly mixed.
- Preheat the oven to 375°F. Lightly grease a 10×14-inch glass baking dish or casserole dish.
- Spread ⅔ cup Alfredo sauce evenly over the bottom of the prepared baking dish.
- Arrange an even layer of zucchini slices over the sauce. Spread half of the ricotta mixture over the zucchini, followed by half of the shredded chicken and half of the remaining Alfredo sauce. Sprinkle with 1½ cups mozzarella.
- Add the remaining zucchini slices and repeat the layers with the remaining ricotta mixture, chicken, Alfredo sauce, and mozzarella.
- Cover loosely with aluminum foil, leaving a little space between the foil and cheese. Bake for 20 minutes.
- Remove the foil and bake for another 20 minutes, or until the cheese is melted, bubbling, and lightly golden brown.
- Remove from the oven and let the Chicken Alfredo Zucchini Lasagna rest for about 10 minutes before slicing and serving.
Notes
- Remove zucchini moisture: Salting, blotting, and broiling the zucchini helps prevent a watery lasagna.
- Slice evenly: Aim for zucchini slices about ⅛ inch thick so they cook evenly.
- Save time: Store-bought rotisserie chicken and jarred Alfredo sauce make this an easy weeknight meal.
- Don’t skip the resting time: Let the lasagna sit for 10 minutes after baking so the creamy layers can settle before slicing.
- Watch the cheese: If you prefer a more deeply browned top, broil briefly at the end while watching it closely.
- Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of lasagna
- Calories: 445 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 145 mg