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Chicken Alfredo Zucchini Lasagna

Chicken Alfredo zucchini lasagna with a creamy white sauce, ricotta layer, and zucchini planks for a no-noodle, low-carb lasagna bake. Layer zucchini, shredded chicken, and Alfredo until golden and bubbly, then rest 15 minutes for clean slices.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 large zucchini Sliced into thin planks
  • 1 tsp salt For sweating
chicken
  • 2 cup cooked chicken Shredded
Homemade Alfredo Sauce
  • 4 tbsp butter
  • 4 garlic cloves Minced
  • 2 cup heavy cream
  • 1.5 cup parmesan cheese Grated
  • 0.25 tsp nutmeg Ground
  • 1 salt To taste
  • 1 white pepper To taste
Ricotta Layer
  • 2 cup ricotta cheese
  • 1 egg
  • 2 tbsp fresh parsley Chopped
  • 1 salt To taste
  • 1 pepper To taste
  • 2 cup mozzarella cheese Shredded
  • 1 extra parmesan For serving
  • 1 extra parsley For serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 9x13 baking dish

Method
 

Sweat and roast the zucchini
  1. Salt the zucchini planks and let them sit for 20 minutes, then pat dry with a towel to remove moisture.
  2. Roast the dried zucchini on a sheet pan at 425°F for 10 minutes to help drive off remaining water and prevent soggy layers.
Make the Alfredo sauce
  1. Melt the butter in a cast iron skillet over medium heat.
  2. Sauté the garlic for 1 minute, then pour in the heavy cream and simmer for 5 minutes.
  3. Stir in the parmesan and nutmeg, then add salt and white pepper to taste, cooking just until smooth.
Mix the ricotta layer
  1. Mix the ricotta with the egg, chopped parsley, salt, and pepper until evenly combined.
Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Spread 1/2 cup of Alfredo sauce on the bottom, then layer zucchini planks, ricotta, shredded chicken, Alfredo sauce, and mozzarella; repeat and finish with Alfredo sauce and mozzarella on top.
  3. Cover with foil and bake for 35 minutes.
  4. Uncover and bake 12–15 minutes at 375°F until the top is golden and bubbly.
Rest and serve
  1. Rest the lasagna for 15 minutes before slicing to help the layers set.
  2. Serve with extra parmesan and parsley.

Notes

Pro tip: pat the zucchini very dry after sweating—this keeps the lasagna sliceable and helps the top bake up golden. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended because zucchini releases water as it thaws. For a lighter option, use half-and-half instead of heavy cream, keeping the simmer short so the sauce stays thick.