This Chicken Alfredo Zucchini Lasagna swaps pasta for fresh zucchini slices, making it light and tasty! With creamy Alfredo sauce and juicy chicken, it’s a delight for your taste buds.
If you’re like me and love a good cheesy dish, this is a winner! Plus, it feels like you’re eating a big bowl of comfort food without the heavy carbs. Yum!
Key Ingredients & Substitutions
Zucchini: Use medium zucchinis for the best texture. If you’re in a pinch, bell peppers or eggplant can also be used instead. Just slice them thin, too!
Chicken: Cooked chicken breast works perfectly. If you prefer, shredded rotisserie chicken saves time. For a different protein, try turkey or even cooked spinach for a vegetarian option.
Alfredo Sauce: Store-bought sauces are convenient, but homemade tastes fresh! You can substitute with a light cream sauce or even a dairy-free version if needed.
Cheese: Mozzarella is my go-to for its melting goodness. If you like a bit of tang, mix in some cheddar or use all ricotta for a unique twist.
How Do You Keep Zucchini Lasagna From Getting Soggy?
One common issue with zucchini lasagna is excess moisture. To prevent this, salt the zucchini slices to draw out moisture, then pat them dry. Additionally, layering in a thicker Alfredo sauce helps absorb excess liquid. Here’s how to do it:
- Slice zucchini thinly and lay them on paper towels.
- Sprinkle them with salt and let them rest for 10 minutes.
- Use paper towels to dry each slice before laying them in the dish.
- Consider using a thicker Alfredo sauce for a better structure.
Following these steps will help you achieve a deliciously layered lasagna without the soggy layers! Enjoy your cooking!
Easy Chicken Alfredo Zucchini Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 3 medium zucchinis, sliced lengthwise into 1/8-inch thick strips
- 2 cups cooked chicken breast, shredded or diced
- 2 cups Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
For Garnish:
- Fresh basil or parsley (optional)
How Much Time Will You Need?
This Chicken Alfredo Zucchini Lasagna takes approximately 15 minutes to prepare and will need about 40 minutes in the oven. Give it about 10 minutes to rest after baking, and you’re ready to serve this delicious dish in about one hour.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This will make sure it’s hot and ready for your lasagna once you’re done assembling it!
2. Prepare the Zucchini:
Slice the zucchini into thin strips, then lay them on paper towels. Sprinkle a little salt over the slices to draw out excess moisture. Let them sit for about 10 minutes, then pat them dry with another paper towel to remove any remaining moisture.
3. Cook the Chicken Mixture:
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until it’s fragrant. Then, add your shredded chicken, and season the mixture with Italian seasoning, salt, and pepper. Stir until everything is well combined and heated through. Remove the skillet from heat.
4. Assemble the Lasagna:
In a 9×13 inch baking dish, spread a thin layer of Alfredo sauce on the bottom. Next, layer zucchini slices over the sauce. Then, spread half of the chicken mixture over the zucchini. Drizzle some Alfredo sauce over the chicken layer and sprinkle about a third of the mozzarella cheese and a little Parmesan on top.
5. Repeat the Layers:
Continue layering: Add another layer of zucchini slices, the remaining chicken mixture, more Alfredo sauce, and top with mozzarella and Parmesan cheese.
6. Final Touches:
For the top layer, arrange the last of the zucchini slices. Then generously sprinkle the rest of the mozzarella and Parmesan cheese on top for that melty goodness.
7. Bake:
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and golden brown.
8. Let it Rest:
Once out of the oven, let your lasagna rest for about 10 minutes. This helps it set and makes it easier to slice.
9. Serve and Enjoy:
Garnish with fresh basil or parsley if you’d like, then serve warm and enjoy the creamy layers of deliciousness!
Enjoy your delicious, creamy, and lighter Chicken Alfredo Zucchini Lasagna!
FAQ for Easy Chicken Alfredo Zucchini Lasagna
Can I Use Frozen Zucchini for This Recipe?
It’s best to use fresh zucchini for optimal texture, but if you only have frozen zucchini, make sure to thaw it completely and pat it dry before using. Frozen zucchini tends to be more watery, so take the extra step to remove moisture.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply omit the chicken. You can replace it with sautéed mushrooms, spinach, or even lentils for extra protein. Just ensure the Alfredo sauce is vegetarian-friendly if you’re using a jarred version.
What Should I Do With Leftover Lasagna?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for about 15-20 minutes, or microwave individual portions for a quicker option.
Can I Prepare This Lasagna in Advance?
Yes, you can assemble the lasagna ahead of time! Prepare it the night before, cover with foil, and refrigerate. When you’re ready to bake, just increase the cooking time slightly as it will be cold from the fridge. Bake until heated through and golden on top.
