Description
This Keto Chicken Lasagna with Zucchini Sheets is a creamy, low-carb twist on the classic Italian favorite. It features tender rotisserie chicken, layers of broiled zucchini, rich ricotta, and smooth Alfredo sauce topped with perfectly melted mozzarella cheese.
Ingredients
1 whole rotisserie chicken, cooked and shredded (white and dark meat)
3 large zucchinis, about 2 pounds, sliced lengthwise into 1/8-inch sheets
1 1/2 cups ricotta cheese
1/4 cup Cabot Parmesan Cheese (vegetarian rennet)
1 large egg
1 (15.2-ounce) jar Alfredo sauce
12 ounces Tillamook Shredded Mozzarella Cheese (about 3 cups)
Salt, to taste
Butter or olive oil for greasing the dish
Optional: Texas Pete Original Hot Sauce or Crystal Hot Sauce for a light kick
Instructions
1. Remove the white and dark meat from the cooked chicken, discard the skin, and shred into smaller pieces. Set aside.
2. Wash and slice zucchini lengthwise into thin, even sheets about 1/8 inch thick. Lightly sprinkle both sides with salt and let them sit for 10 minutes. Dab both sides dry with paper towels to remove moisture.
3. Place the zucchini slices on a baking sheet and broil each side for 2–3 minutes until lightly browned. Set aside to cool.
4. In a small bowl, mix together the ricotta cheese, Parmesan cheese, and egg until smooth. Set aside.
5. Preheat oven to 375°F. Lightly grease a 10×14-inch glass baking or casserole dish with butter or olive oil.
6. Spread about 2/3 cup of Alfredo sauce over the bottom of the dish.
7. Arrange a layer of prepared zucchini slices over the sauce. Top with half of the ricotta mixture, then half of the shredded chicken, and half of the remaining Alfredo sauce. Sprinkle with 1 1/2 cups of shredded mozzarella.
8. Add another layer of zucchini slices, then the remaining ricotta mixture, chicken, Alfredo sauce, and mozzarella cheese.
9. Cover the dish loosely with foil, leaving space between the cheese and foil. Bake for 20 minutes covered.
10. Remove the foil and bake for an additional 20 minutes or until the top is golden and bubbling.
11. Cool the lasagna on a wire rack for about 10 minutes before cutting and serving.
Notes
This recipe makes a 10×14-inch lasagna that serves about 12 squares.
If you prefer a vegetarian option, simply omit the chicken and add layers of sautéed mushrooms or spinach.
Always salt and pre-broil or grill zucchini slices to remove moisture before assembling, preventing a watery texture.
Allow the lasagna to rest for 10 minutes after baking for easier cutting and cleaner layers.
Covering the lasagna with foil during the first half of baking ensures even cooking and prevents the cheese from burning.
For a richer sauce flavor, mix a small amount of butter into the Alfredo sauce before layering.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian