This Creamy Chicken Alfredo Zucchini Lasagna is a fun twist on a classic dish, swapping pasta for fresh zucchini. It’s rich, cheesy, and full of tender chicken!
Just layer the ingredients and bake, and you’ll feel like a culinary superstar! I love serving it with a side salad for a bright, balanced meal. 🍽️
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star of this lasagna, providing a healthy base. If zucchini isn’t available, you could use thinly sliced eggplant or yellow squash, just make sure to salt them and let them sit like you do with zucchini to remove excess moisture.
Chicken: Cooked chicken is essential here. I recommend using rotisserie chicken for an easy shortcut, but you can also use leftover grilled chicken or even turkey. If you’re vegetarian, consider replacing it with sautéed mushrooms or spinach.
Alfredo Sauce: You can go for store-bought or homemade. If you want a lighter version, use a mix of Greek yogurt and a splash of chicken broth for a healthier option. You can add herbs to enhance the flavor!
Cheeses: Mozzarella and Parmesan create a rich texture. For a fun twist, try adding some ricotta or goat cheese for more creaminess. If you’re dairy-free, look for vegan cheese substitutions.
How Do You Get the Zucchini Just Right for Lasagna?
The key is to remove moisture from the zucchini slices, which keeps your lasagna from becoming watery. Start by slicing the zucchini thinly—about 1/8 inch works best. Salt them and let them sit on paper towels for about 10 minutes. This helps draw out excess water. Pat them dry before layering them in your dish.
What’s the Best Way to Layer the Lasagna?
Layering is everything in lasagna! Start by spreading a thin layer of Alfredo sauce to prevent the zucchini from sticking. Alternate layers of zucchini, ricotta mixture, chicken, Alfredo sauce, and mozzarella cheese. Don’t forget to finish with a layer of sauce and a sprinkle of cheese on top for a golden finish.
Allow the lasagna to rest for 10 minutes after baking. This resting time helps the layers firm up and makes serving much easier. Enjoy! 🌟
Creamy Chicken Alfredo Zucchini Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 3 medium zucchinis, thinly sliced lengthwise (use a mandoline for even slices)
- 2 cups cooked chicken breast, shredded or diced
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 40 minutes to cook, making it a total of about 55 minutes from start to finish. You’ll be rewarded with a delicious, comforting dish that the whole family will love!
Step-by-Step Instructions:
1. Prepping the Zucchini:
First, preheat your oven to 375°F (190°C). Then, take those zucchinis and slice them lengthwise into thin strips about 1/8 inch thick. Lay them flat on some paper towels and sprinkle them with salt. Let them sit for about 10 minutes to help draw out extra moisture, then pat them dry with more paper towels.
2. Cooking the Chicken:
Next, grab a skillet and heat up the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it’s nice and fragrant. Toss in the cooked shredded chicken and season it with Italian seasoning, salt, and pepper. Stir everything to combine and warm it through, then take it off the heat.
3. Mixing the Ricotta:
In a separate bowl, mix together the ricotta cheese with half of the Parmesan cheese and a pinch of salt and pepper. This mixture will add a creamy, cheesy layer to your lasagna.
4. Assembling the Lasagna:
Now you’re ready to assemble! Spread a thin layer of Alfredo sauce on the bottom of a baking dish (around 9×13 inches works great). Start layering by placing a layer of zucchini slices, followed by the ricotta mixture, then the chicken mixture, some more Alfredo sauce, and a sprinkle of mozzarella cheese. Repeat these layers until you’ve used all your ingredients, finishing with a nice layer of Alfredo sauce topped with any remaining mozzarella and Parmesan cheese.
5. Baking the Lasagna:
Cover your baking dish with foil and pop it in the oven for 25 minutes. After that, remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden.
6. Serving:
Once it’s done, let the lasagna rest for about 10 minutes before serving, so it can set properly. Garnish with fresh parsley or basil if you’d like, and enjoy your creamy, cheesy Chicken Alfredo Zucchini Lasagna!
FAQ for Creamy Chicken Alfredo Zucchini Lasagna
Can I Use Frozen Zucchini for This Recipe?
It’s best to use fresh zucchini for this lasagna, as frozen zucchini can become watery when thawed. If you’re in a pinch, thaw the frozen zucchini slices, then squeeze out as much excess moisture as possible before using them in the layers.
Can I Make This Lasagna Vegetarian?
Absolutely! Just omit the chicken and replace it with sautéed vegetables like mushrooms, spinach, or bell peppers. You could also add some more ricotta or another cheese to amp up the flavor.
How Do I Store Leftovers?
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a microwave or oven until warmed through. If reheating in the oven, cover it with foil to prevent the cheese from browning too quickly.
Can I Prepare This Dish Ahead of Time?
Yes, you can assemble the lasagna a day in advance! Just cover it tightly with plastic wrap or foil and refrigerate. When you’re ready to bake, remove from the fridge and add an extra 10-15 minutes to the baking time to ensure it’s heated through completely.
