Chicken Alfredo Zucchini Lasagna (Printable)
Succulent chicken meets crisp zucchini in a creamy, layered Alfredo masterpiece.
# 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
# Directions:
01 - Preheat oven to 375°F (190°C).
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 as follows: 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 Hints:
01 -
- All the indulgent richness of traditional lasagna without the heavy, sleepy aftermath
- The zucchini layers create this incredibly fresh texture that somehow makes each bite feel lighter while still being completely satisfying
- Leftovers reheat beautifully for lunch the next day, if there are any
02 -
- The zucchini really needs those 15 minutes with salt to release moisture, or you'll end up with a watery lasagna that falls apart when you serve it
- Don't skip the nutmeg in the Alfredo sauce, it's this tiny background note that makes the whole sauce taste restaurant-quality
03 -
- Grate your own cheese from blocks, the pre-shredded stuff has potato starch that keeps it from melting into that gorgeous silky sauce
- Pat those zucchini strips really dry after they release their moisture, every drop of water you remove now is a watery lasagna you prevent later