Chicken Alfredo Zucchini Lasagna (Printable)

Layered chicken and zucchini with creamy Alfredo sauce

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced

→ Zucchini

02 - 3 large zucchinis, sliced lengthwise into 1/8-inch strips

→ Cheese

03 - 2 cups shredded mozzarella cheese
04 - 1 cup grated Parmesan cheese
05 - 1 cup ricotta cheese

→ Alfredo Sauce

06 - 3 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 2 cups heavy cream
09 - 1 cup grated Parmesan cheese
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon ground nutmeg (optional)

→ Herbs & Seasonings

13 - 2 tablespoons chopped fresh parsley (plus more for garnish)
14 - 1 teaspoon dried Italian herbs

→ Miscellaneous

15 - Olive oil, for brushing
16 - Salt and pepper, to taste

# How To Make It:

01 - Preheat oven to 375°F.
02 - Arrange zucchini slices on paper towels, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry thoroughly.
03 - In a large skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant.
04 - Add heavy cream, bring to a gentle simmer, and cook for 3 minutes. Whisk in Parmesan, salt, black pepper, and nutmeg. Stir until smooth and thickened. Remove from heat.
05 - In a mixing bowl, combine ricotta, 1 tablespoon parsley, Italian herbs, and half of the mozzarella. Season with a pinch of salt and pepper.
06 - Lightly brush a 9x13-inch baking dish with olive oil. Spread a thin layer of Alfredo sauce on the bottom.
07 - Layer in order: zucchini slices overlapping slightly, half of the chicken, half of the ricotta mixture, spoonfuls of Alfredo sauce, sprinkle mozzarella and Parmesan. Repeat layers, finishing with zucchini, sauce, and remaining cheeses.
08 - Cover the dish loosely with foil and bake for 30 minutes.
09 - Remove foil and bake for another 10-15 minutes, until golden and bubbly. Rest for 10 minutes before slicing. Garnish with remaining parsley.

# Expert Suggestions:

01 -
  • You get all the creamy indulgence of traditional lasagna without the carb crash afterward
  • The layers meld together into something that feels fancy but comes together faster than you would expect
02 -
  • Sprinkling zucchini with salt and letting it drain is absolutely non-negotiable or you will end up with watery lasagna
  • Letting the dish rest for 10 minutes after baking feels like forever but it is what makes clean slices possible
03 -
  • Use a mandoline if you have one for perfectly even zucchini slices that cook uniformly
  • If the top is not browning enough, broil for just 2 minutes at the very end but watch it closely

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