This Chicken Alfredo Zucchini Lasagna is a yummy twist on a classic! Instead of pasta, we use fresh zucchini slices to make it lighter and healthier while still being super tasty.
Who knew zucchini could be so fun? It’s like giving your lasagna a fresh outfit! I love how creamy the Alfredo sauce is—it warms my heart and fills my belly without all the carbs.
Key Ingredients & Substitutions
Zucchini: This is the star of the dish! Use medium-sized zucchinis, as they’re easy to slice. If zucchinis aren’t available, you could use eggplant or thinly sliced yellow squash as substitutes.
Shredded Chicken: Cooked chicken breast is great here. I like using rotisserie chicken for convenience! For a vegetarian option, you could use plant-based protein or mushrooms for texture.
Alfredo Sauce: You can make your own or use store-bought. If you want it lighter, mix milk, garlic, and a bit of flour for thickness. Regular cream-based sauce works too, but it’s higher in calories.
Cheese: Mozzarella adds great melty texture, while Parmesan gives it an extra kick of flavor. Feel free to use low-fat versions if you want to reduce calorie intake. Nutritional yeast can also be a good vegan alternative.
How Do You Prevent Watery Lasagna?
To keep your lasagna from becoming watery, the key is in the zucchini prep. After slicing the zucchinis, sprinkle them with salt and let them sit on paper towels. This draws out moisture and ensures your lasagna stays creamy—not soggy!
- Slice the zucchinis thinly for better layers.
- Let them rest and pat them dry before adding them to the dish.
- Layer the lasagna with enough sauce to keep it from drying out, but not so much that it overwhelms the veggies.
Healthy Chicken Alfredo Zucchini Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 3 medium zucchinis, thinly sliced lengthwise
- 2 cups cooked shredded chicken breast
- 2 cups homemade or store-bought Alfredo sauce (or a healthy version using milk, garlic, Parmesan, and a little flour)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 tsp Italian seasoning or dried basil for extra flavor
How Much Time Will You Need?
This delightful chicken Alfredo zucchini lasagna will take about 15 minutes for prep and another 35-40 minutes of baking time. In total, you’re looking at around 55 minutes from start to finish, including some resting time before slicing. Perfect for a comforting family dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s warm and ready when you need to bake your delicious lasagna!
2. Prepare the Zucchini:
Using a mandoline or a sharp knife, slice the zucchinis thinly lengthwise. Lay the slices on paper towels and sprinkle them lightly with salt. This helps draw out moisture. Let them sit for about 10 minutes, then pat them dry to avoid a watery lasagna.
3. Heat the Alfredo Sauce:
If you’re using homemade Alfredo sauce, warm it up in a small pan. If it’s store-bought, you can heat it gently on the stove. This step just makes it easier to spread in the lasagna!
4. Grease the Baking Dish:
Take your 9×13 inch baking dish and lightly grease it with olive oil. This will help prevent the lasagna from sticking.
5. Start Layering:
Begin with a thin layer of Alfredo sauce spread on the bottom of the dish. This creates a base for your lasagna.
6. Add the Zucchini:
Layer the zucchini slices over the sauce, slightly overlapping them to cover the surface well.
7. Add Shredded Chicken:
Sprinkle about half of the cooked shredded chicken evenly over the zucchini layer.
8. Spread More Alfredo Sauce:
Add a spoonful of Alfredo sauce over the chicken to keep everything creamy.
9. Sprinkle Cheese:
Add a mix of mozzarella and Parmesan cheese over the sauce. Yummy!
10. Repeat the Layers:
Now you’ll repeat the layering process: zucchini, remaining chicken, Alfredo sauce, and cheese until all ingredients are used up.
11. Top It Off:
For the last layer, arrange zucchini slices and finish with the remaining mozzarella and Parmesan cheese. If you like, sprinkle Italian seasoning or dried basil on top for added flavor!
12. Baking Time:
Cover the dish with foil and bake it for 25 minutes. After that time, remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown.
13. Let It Rest:
Once it’s done baking, let your lasagna rest for 5-10 minutes. This will help it set and make it easier to slice.
14. Serve and Enjoy!
Slice your healthy chicken Alfredo zucchini lasagna and serve warm. Enjoy this delicious and lighter version of a classic dish! It’s perfect for a cozy meal with family and friends.
FAQ for Healthy Chicken Alfredo Zucchini Lasagna
Can I Use Frozen Zucchini for This Recipe?
While fresh zucchini is recommended for the best texture, you can use frozen zucchini if necessary. Just make sure to thaw and drain it well before slicing and using it in the lasagna to avoid excess moisture.
Can I Substitute the Chicken with Another Protein?
Absolutely! You can replace the shredded chicken with cooked ground turkey, sautéed mushrooms for a vegetarian option, or even chickpeas for extra protein. Adjust cooking times accordingly based on the protein you choose.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through or pop it in the microwave for a quick meal!
Can I Make This Dish Ahead of Time?
Yes! You can assemble the lasagna a day in advance and store it covered in the refrigerator. Just bake it when you’re ready to enjoy it, adding a few extra minutes to the baking time if it goes into the oven straight from the fridge.
