This delicious Creamy Chicken Alfredo Zucchini Lasagna is a lighter spin on the classic dish. It uses tender zucchini slices instead of pasta, layered with chicken and a rich, creamy Alfredo sauce!
Honestly, I can’t get over how tasty it is! Plus, it feels like a cozy hug on a plate. Perfect for when you want comfort food without the guilt. I usually serve it with a sprinkle of cheese on top!
Key Ingredients & Substitutions
Zucchini: Using zucchini in place of traditional pasta helps keep this dish light. If zucchini isn’t available, yellow squash works well too or you could opt for thinly sliced eggplant.
Cooked Chicken: I love using rotisserie chicken since it’s easy and flavorful. If you prefer, leftover grilled or boiled chicken works too. For a vegetarian version, swap in sautéed mushrooms or spinach!
Alfredo Sauce: You can use homemade Alfredo for the best flavor, but a good quality store-bought sauce saves time. For a lighter option, try yogurt-based Alfredo sauce or a creamy cashew sauce for a vegan alternative.
Cheeses: Mozzarella is the go-to for melting and flavor. Feel free to use low-fat versions if desired. Parmesan adds a nice sharpness, but nutritional yeast is a great dairy-free substitute!
How Do I Get Perfectly Cooked Zucchini for Lasagna?
Slicing zucchini and getting them right is key to a great lasagna. If they’re too watery, your dish may turn soggy. Here’s how to prepare them properly:
- Slice zucchini thinly (about 1/8-inch thick) to help them cook evenly.
- Sprinkle salt on them and let them rest for 10 minutes. This draws out excess moisture.
- Pat them dry with paper towels to absorb any liquid before layering in your lasagna.
Following these tips will give you a great texture and keep your lasagna from becoming too watery!
Creamy Chicken Alfredo Zucchini Lasagna
Ingredients You’ll Need:
For the Zucchini Lasagna:
- 4 medium zucchinis (about 2 pounds), sliced lengthwise into 1/8-inch thick strips
- 2 cups cooked chicken breast, shredded or diced
- 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
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This creamy Chicken Alfredo Zucchini Lasagna takes about 15 minutes to prep and 40 minutes to cook. You’ll be enjoying this delightful dish in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to keep your lasagna from sticking.
2. Prepare the Zucchini:
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips. Once sliced, lay them flat on paper towels, sprinkle with a little salt, and let them rest for about 10 minutes. This step helps draw out excess moisture, making your lasagna less watery! After 10 minutes, pat them dry with more paper towels.
3. Cook the Chicken Mixture:
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until it’s fragrant. Next, add the cooked chicken, Italian seasoning, salt, and pepper. Stir the mixture well until everything is combined and warmed through, then remove it from heat.
4. Mix the Ricotta:
In a separate mixing bowl, combine the ricotta cheese with about ½ cup of the Alfredo sauce. Mix it well until it becomes creamy and smooth. This will create your delicious layered filling!
5. Assemble the Lasagna:
Spread a thin layer of Alfredo sauce at the bottom of your greased baking dish to prevent sticking. Lay a single layer of zucchini strips over the sauce.
6. Layering the Ingredients:
Now, spoon half of the ricotta mixture over the zucchini. Then, add half of the cooked chicken mixture evenly on top of the ricotta. Follow this with another layer of Alfredo sauce spread over the chicken.
7. Adding Cheese:
Sprinkle about ½ cup of mozzarella cheese over this layer. Repeat the layering process with another set of zucchini strips, the remaining ricotta mixture, the remaining chicken, another layer of Alfredo sauce, and the rest of the mozzarella cheese.
8. Top It Off:
Finish your lasagna by evenly sprinkling the grated Parmesan cheese over the top layer to give it a lovely golden crust when baked.
9. Bake and Serve:
Cover your baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake uncovered for an additional 10-15 minutes until the top is bubbly and golden. Let the lasagna rest for 5-10 minutes before slicing to give it time to set up.
10. Enjoy!
Garnish with fresh parsley or basil if you’d like, and then serve warm. Enjoy your creamy, cheesy, and comforting Chicken Alfredo Zucchini Lasagna!
FAQ for Creamy Chicken Alfredo Zucchini Lasagna
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! You can substitute zucchini with yellow squash or thinly sliced eggplant. Just prepare them with the same salting and patting dry technique to reduce moisture!
Can I Make This Lasagna Ahead of Time?
Yes, you can prepare the lasagna one day ahead. Assemble it, cover tightly, and refrigerate. When ready to bake, add an extra 10-15 minutes to the cooking time as it will be cold from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave, adding a splash of Alfredo sauce to maintain creaminess.
Can I Substitute for the Mozzarella and Parmesan Cheeses?
Definitely! For mozzarella, you could use provolone or a vegan cheese option. For Parmesan, nutritional yeast is a great dairy-free alternative that provides a similar flavor!
