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Chicken and Broccoli Alfredo Zucchini Lasagna

Chicken and Broccoli Alfredo Zucchini Lasagna

Melena
Enjoy a healthy twist on classic lasagna with Chicken and Broccoli Alfredo Zucchini Lasagna. Layers of zucchini, chicken, broccoli, and creamy Alfredo sauce baked to golden perfection make this low-carb, keto-friendly comfort dish a family favorite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

  • For the Alfredo Sauce:
  • 2 tbsp butter
  • 3 garlic cloves minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 oz cream cheese optional for extra creaminess
  • Salt and black pepper to taste
  • ½ tsp Italian seasoning
  • For the Lasagna Layers:
  • 3–4 medium zucchini thinly sliced lengthwise
  • 2 cups cooked chicken shredded or diced
  • 1½ cups broccoli florets steamed
  • 1½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Olive oil or nonstick spray
  • Optional Add-Ins:
  • Ricotta cheese for extra creaminess
  • Spinach or kale for additional greens
  • Crushed red pepper flakes for a spicy kick

Instructions
 

  • Step 1 – Prep the Zucchini:
  • Slice zucchini lengthwise into thin ribbons using a mandoline or vegetable peeler. Sprinkle with salt and let sit 10–15 minutes to draw out moisture. Pat dry thoroughly with paper towels.
  • Step 2 – Make the Alfredo Sauce:
  • In a medium saucepan, melt butter and sauté garlic until fragrant. Stir in heavy cream, Parmesan cheese, and cream cheese (if using). Whisk until smooth and season with salt, pepper, and Italian herbs. Simmer gently until thickened.
  • Step 3 – Prepare Chicken and Broccoli:
  • Shred or dice cooked chicken. Steam broccoli until just tender. Toss chicken and broccoli with a few spoonfuls of Alfredo sauce to coat evenly.
  • Step 4 – Assemble the Lasagna:
  • Spread a layer of Alfredo sauce at the bottom of a greased baking dish.
  • Add a layer of zucchini slices.
  • Spread chicken and broccoli mixture over zucchini.
  • Sprinkle mozzarella and Parmesan cheese.
  • Repeat layers, finishing with a thick layer of cheese on top.
  • Step 5 – Bake:
  • Bake uncovered at 375°F (190°C) for 25–30 minutes until cheese is golden and bubbly. Let rest for 10 minutes before slicing to allow layers to set.

Notes

  • Keep It Creamy, Not Watery: Salt and pat dry zucchini slices, bake uncovered, and don’t overload sauce.
  • Flavor Boosters: Add a pinch of nutmeg, lemon zest, or extra garlic to Alfredo sauce.
  • Time-Saving Tips: Use rotisserie chicken or jarred Alfredo sauce with extra Parmesan for quick assembly.