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Chicken Alfredo Zucchini Lasagna

Chicken Alfredo zucchini lasagna delivers creamy white sauce layers with tender roasted zucchini planks, shredded chicken, and golden mozzarella. This Alfredo lasagna no noodles method keeps it low carb while still serving up classic lasagna-style comfort.
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Prep Time 30 minutes
Cook Time 50 minutes
resting 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 large zucchini Sliced into thin planks
  • 1 tsp salt for sweating
Chicken
  • 2 cups cooked chicken shredded
Homemade Alfredo Sauce
  • 4 tbsp butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1.5 cups parmesan cheese grated
  • 0.25 tsp nutmeg
  • 0.25 salt and white pepper to taste (use as needed)
  • 0.25 white pepper to taste
Ricotta Layer
  • 2 cups ricotta cheese
  • 1 egg
  • 2 tbsp fresh parsley chopped
  • 0.25 salt and pepper to taste (use as needed)
  • 0.25 black pepper to taste
Cheese & Serving
  • 2 cups mozzarella cheese shredded
  • 1 parmesan and parsley extra for serving

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep zucchini
  1. Salt the zucchini planks and let sit 20 minutes, then pat dry for better browning.
  2. Roast the dried zucchini on a sheet pan at 425°F for 10 minutes to remove moisture, then set aside.
Make Alfredo sauce
  1. Melt butter in a saucepan over medium heat, then sauté garlic for 1 minute until fragrant.
  2. Pour in heavy cream and simmer for 5 minutes, then stir in parmesan and nutmeg until fully combined.
  3. Season with salt and white pepper to taste and keep the sauce smooth and hot.
Mix ricotta layer
  1. Mix ricotta with egg, chopped fresh parsley, salt, and black pepper until evenly combined.
Assemble & bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Spread 1/2 cup Alfredo on the bottom, then layer zucchini planks, ricotta, shredded chicken, Alfredo sauce, and mozzarella; repeat, ending with Alfredo sauce and mozzarella on top.
  3. Cover with foil and bake at 375°F for 35 minutes.
  4. Uncover and bake 12–15 minutes at 375°F until golden and bubbly.
Rest and serve
  1. Rest the chicken Alfredo zucchini lasagna for 15 minutes before slicing to help the layers set.
  2. Serve with extra parmesan and parsley.

Notes

To keep the lasagna from turning watery, pat the roasted zucchini very dry before layering. Store leftovers in the refrigerator for up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended because zucchini can soften on thawing. For a lower-fat option, use part-skim mozzarella and reduce the cream slightly while keeping the sauce simmered long enough to stay thick.