Chicken Alfredo Zucchini Lasagna (Printable)
Creamy Alfredo sauce, shredded chicken, and fresh zucchini layers bake into golden, bubbling comfort food.
# 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
→ Herbs & Seasonings
13 - 2 tablespoons chopped fresh parsley
14 - 1 teaspoon dried Italian herbs
→ Miscellaneous
15 - Olive oil, for brushing
16 - Salt and pepper, to taste
# How To Make It:
01 - Preheat oven to 375°F.
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 ingredients in this order: 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.
10 - Let rest for 10 minutes before slicing. Garnish with remaining parsley.
# Expert Tips:
01 -
- The zucchini layers become silkier than pasta ever could, while staying light enough that you never feel overstuffed
- That homemade Alfredo sauce comes together in minutes but tastes like it simmered all afternoon
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Rushing the zucchini draining step will leave you with watery lasagna, so do not skip salting those slices
- The sauce thickens as it cools, so when it looks slightly thinner than you want in the pan, you are probably right on target
- Cutting zucchini ribbons lengthwise can be tricky with a knife, so use a mandoline if you have one for the most even layers
03 -
- Use room temperature ingredients for the sauce to prevent graininess, especially the cream and cheese
- Grate your own cheese from blocks because pre-shredded varieties contain cellulose that keeps them from melting into that smooth consistency