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Chicken Alfredo Zucchini Lasagna with creamy sauce and cheese

Chicken Alfredo Zucchini Lasagna

A healthy twist on traditional lasagna, featuring zucchini, shredded chicken, and rich Alfredo sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large zucchinis Choose firm and fresh zucchinis for best results.
  • 2 cups cooked chicken, shredded
  • 2 cups Alfredo sauce Store-bought or homemade can be used.
  • 1 cup mozzarella cheese, shredded Feel free to experiment with different cheeses.
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • for greasing Olive oil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis lengthwise into thin strips.
  3. In a greased baking dish, layer zucchini strips at the bottom.
Layering
  1. Add a layer of shredded chicken on top of the zucchini.
  2. Pour a layer of Alfredo sauce over the chicken.
  3. Sprinkle mozzarella cheese over the sauce.
  4. Repeat the layers until all ingredients are used, finishing with Alfredo sauce and cheese on top.
  5. Sprinkle Parmesan cheese and Italian seasoning over the top layer.
  6. Season with salt and pepper to taste.
Baking
  1. Cover the dish with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
  3. Let it cool for a few minutes before serving.

Notes

This lasagna can be paired with a simple side salad or garlic bread. For storage, let it cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to three days, or frozen for longer storage. Consider using different veggies or sauces for variations.