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This creamy Chicken Alfredo Zucchini Lasagna substitutes the traditional pasta for thin slices of zucchini to make a delicious low carb lasagna that the whole family will love!

Chicken Alfredo Zucchini Lasagna

This amazing Chicken Alfredo Zucchini Lasagna is a low carb lasagna that uses fresh zucchini in place of pasta. It was the main dish at my first Sunday supper of the summer and everyone loved it! Sunday suppers have become a bit of a tradition in my house in the summers when Sunday nights aren’t as hectic as they are during the school year.

This year I signed up for #BertolliSundaySupper and I get a weekly reminder from my online calendar along with a link to a recipe and cooking tips & tricks. That extra bit of inspiration (and that calendar reminder!!) makes it even easier to find a little extra time each week to sit down and enjoy a meal with friends and family.

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I’ve been making zucchini lasagna for years but this chicken Alfredo version was inspired by the New Bertolli® Creamy Alfredo with Cauliflower & Milk that I discovered on my most recent shopping trip. Guys, this is the best Alfredo sauce! It has the same great taste you expect from Bertolli with half the fat and calories. It’s the perfect sauce for this lightened up lasagna.

What is in Chicken Alfredo Zucchini Lasagna?

  • Shredded Chicken – You can boil boneless, skinless chicken breasts in water and then shred them, use my recipe for crock pot shredded chicken, or pick up a rotisserie chicken and shred that.
  • Bertolli Creamy Alfredo with Cauliflower & Milk –  I’m loving this sauce! It combines cauliflower, fresh milk, and aged Parmesan for a lighter take on the classic Alfredo sauce and it has 50 calories, 4g fat, and 3g carbs per 1/4 cup.
  • Whole Milk Ricotta Cheese – Italian seasoning is mixed with the ricotta to give everything a little boost of flavor.  Make sure you use whole milk ricotta to add a richness to the lasagna.
  • Egg – The egg is added to the ricotta cheese to help bind everything together as it bakes.
  • Mozzarella Cheese – It wouldn’t be lasagna without mozzarella cheese! A little bit is added to every lay and on top it mixes with the Bertolli sauce to make a creamy, cheesy, layer.

How to prepare zucchini for lasagna

The key to making a great zucchini lasagna is getting as much water as possible out of the zucchini before it is added to the lasagna. This keeps your lasagna from getting watery as it bakes in the oven. It takes a little extra time but properly preparing your zucchini slices makes all of the difference in a great zucchini lasagna.

How to Prepare the Zucchini:

  1. Thinly slice the zucchini. Use a mandolin to cut your zucchini into 1/8 inch slices. You can do this part by hand but I highly recommend using a mandolin because it is easier to keep the slices a consistent size.
  2. Salt the zucchini to pull the water out. Lay the zucchini on a double layer of paper towels and sprinkle it with salt. This will begin to draw the water out of the zucchini and you’ll see the water begin to bead up on the surface. Let the zucchini sit for 10 minutes and then pat it dry with another paper towel getting as much moisture off of the zucchini as possible.
  3. Bake the zucchini. The final step is baking the zucchini in a 400 degree F. oven for about 20 minutes. This gets a little more moisture out of the zucchini. Note: You will probably have to bake the zucchini in batches DO NOT stack your baking sheets (one on the top rack one on the bottom) as they don’t seem to turn out as well that way. You can put your baking sheets side-by-side if they will fit. 

I suggest doing all three steps for the best results BUT if you’re running low on time and you want to eliminate a step you can skip salting the zucchini and only bake it. There will be a little more water in the zucchini but not so much that it makes the lasagna watery.

How to Make Chicken Alfredo Zucchini Lasagna

How to Make Chicken Alfredo Zucchini Lasagna:

  1. Using a mandolin thinly slice the zucchini into 1/8 inch slices. 
  2. Lay the zucchini on a double layer of paper towels and sprinkle it with salt. Let the zucchini sit for 10 minutes and then pat it dry with another paper towel getting as much moisture off of the zucchini as possible.
  3. Preheat oven to 400 degrees F. 
  4. Place the zucchini slices on a baking sheet and bake the zucchini in a 400 degree F. oven for about 20 minutes. 
  5. While the zucchini bakes place the ricotta cheese, Italian seasoning, salt, onion powder, garlic powder, and egg in a large bowl and stir to combine. 
  6. When the zucchini comes out of the oven set the oven to 375 degree F. 
  7. Spread 1/4 cup of Bertolli Creamy Alfredo with Cauliflower & Milk in the bottom of a greased 11×7 casserole dish.
  8. Remove the zucchini from the baking sheet and begin to create your layers starting with a layer of zucchini lasagna noodles on top of the alfredo sauce. We used 9-10 slices of zucchini per layer but you’ll want to use as much as you need to cover each layer.
  9. Next spread 6 ounces of shredded chicken over the zucchini. 
  10. Top the chicken with 1/2 cup of sauce.
  11. Sprinkle 4 ounces of mozzarella cheese over the sauce.
  12. Top the mozzarella cheese with ½ cup of the ricotta mixture. 
  13. Repeat with a layer of zucchini, chicken, sauce, mozzarella cheese, and ricotta cheese. 
  14. Use the remaining zucchini to create a final layer on top of the ricotta cheese and top with the remaining sauce, and 4 ounces of mozzarella cheese. 
  15. Place the baking dish in the oven and bake for 30 minutes uncovered. 
  16. When done baking remove from the oven and let it stand for 5-10 minutes before serving.

CHICKEN ALFREDO ZUCCHINI LASAGNA
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Fork going in for a big bite of Chicken Alfredo Zucchini Lasagna

Our Sunday Supper recipe was a hit. Everyone, including the kids, loved that creamy sauce and the cheesy layers. Needless to say there were no Chicken Alfredo Zucchini Lasagna leftovers, and I think that’s the best compliment you can get on a dish.

Start a new tradition with your family and sign up for the #BertolliSundaySupper calendar to get a weekly reminder and delicious recipe ideas all summer long. It’s an easy way to take the stress out of planning a meal so you have more time to enjoy with your family.  

Chicken Alfredo Zucchini Lasagna

This creamy Chicken Alfredo Zucchini Lasagna substitutes the traditional pasta for thin slices of zucchini to make a delicious low carb lasagna that the whole family will love!
Fork going in for a bite of Chicken Alfredo Zucchini Lasagna
Print Recipe
3.67 from 3 votes

Ingredients

  • 15.2 ounce Bertolli® Creamy Alfredo with Cauliflower & Milk
  • 12 ounces Chicken breast, cooked and shredded
  • 8 ounces Whole Milk Ricotta Cheese
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon Salt
  • ½ teaspoon Onion powder
  • ½ teaspoon Garlic powder
  • 1 egg
  • 12 ounces Mozzarella, shredded
  • 24-32 ounces Zucchini, about 5 medium zucchini

Instructions

  • Using a mandolin thinly slice the zucchini into 1/8 inch slices.
  • Lay the zucchini on a double layer of paper towels and sprinkle it with salt. Let the zucchini sit for 10 minutes and then pat it dry with another paper towel getting as much moisture off of the zucchini as possible.
  • Preheat oven to 400 degrees F.
  • Place the zucchini slices on a baking sheet and bake the zucchini in a 400 degree F. oven for about 20 minutes.
  • While the zucchini bakes place the ricotta cheese, Italian seasoning, salt, onion powder, garlic powder, and egg in a large bowl and stir to combine.
  • When the zucchini comes out of the oven set the oven to 375 degree F.
  • Spread 1/4 cup of Bertolli Creamy Alfredo with Cauliflower & Milk in the bottom of a greased 11x7 pan.
  • Remove the zucchini from the baking sheet and begin to create your layers starting with a layer of zucchini on top of the alfredo sauce. We used 9-10 slices of zucchini per layer but you’ll want to use as much as you need to cover the top.
  • Next spread 6 ounces of shredded chicken over the zucchini.
  • Top the chicken with ½ cup of sauce.
  • Sprinkle 4 ounces of mozzarella cheese over the sauce.
  • Top the mozzarella cheese with ½ cup of the ricotta cheese mixture.
  • Repeat with a layer of zucchini, chicken, sauce, mozzarella cheese, and ricotta cheese.
  • Add the third layer of zucchini on top of the ricotta cheese and top with the remaining sauce, and 4 ounces of mozzarella cheese.
  • Place the lasagna in the oven and bake for 30 minutes uncovered.
  • When done baking remove from the oven and let it stand for 5-10 minutes before serving.

Notes

Notes: You will probably have to bake the zucchini in batches DO NOT stack your baking sheets (one on the top rack one on the bottom) as they don't seem to turn out as well that way. You can put your baking sheets side-by-side if they will fit.
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell