Chicken Alfredo Zucchini Lasagna (Print Version)

Creamy layers of chicken, zucchini, and homemade Alfredo sauce create this comforting Italian-inspired dish.

# 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 Cook:

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.
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.
10 - Rest for 10 minutes before slicing. Garnish with remaining parsley.

# Expert Advice:

01 -
  • The homemade Alfredo sauce comes together in minutes and tastes infinitely better than anything from a jar
  • You get all the cheesy, creamy comfort of lasagna without the heavy pasta coma afterward
  • This recipe reheat beautifully, making it perfect for meal prep lunches
02 -
  • The zucchini salting step is not optional, I once skipped it and ended up with watery lasagna that never quite set properly
  • Letting the lasagna rest before slicing is crucial, otherwise it will slide apart on your plate
  • If your Alfredo sauce seems too thick, add a splash more cream, it should coat a spoon but still drizzle easily
03 -
  • Use a mandoline slicer if you have one, uniform zucchini slices cook more evenly and layer more neatly
  • If the top browns too quickly, tent it loosely with foil for the remainder of baking time

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