Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Rest Time: 10 minutes
Total Time Including Rest: 1 hour 15 minutes
Servings: 8
Cuisine: American
Course: Main Course
Diet: Keto, Low-Carb, Gluten-Free
Difficulty: Easy
Ingredients
- 3 medium zucchini, sliced lengthwise into thin strips
- 3 cups cooked shredded chicken
- 2 cups broccoli florets, steamed and chopped
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups keto-friendly Alfredo sauce
- 1 large egg
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Prepare the Zucchini
Preheat your oven to 375°F (190°C). Slice the zucchini into thin strips using a mandoline or sharp knife. Sprinkle lightly with salt and allow them to rest for 10 minutes. Pat dry with paper towels to remove excess moisture.
Step 2: Make the Cheese Filling
In a medium bowl, combine the ricotta cheese, egg, garlic, Italian seasoning, onion powder, half of the Parmesan cheese, salt, and black pepper. Mix until smooth.
Step 3: Prepare the Chicken Mixture
In another bowl, combine the shredded chicken, steamed broccoli, and one cup of Alfredo sauce. Stir until evenly coated.
Step 4: Assemble the Lasagna
Lightly grease a 9×13-inch baking dish with olive oil.
Layer the ingredients in this order:
- Zucchini slices
- Cheese mixture
- Chicken and broccoli mixture
- Alfredo sauce
- Mozzarella cheese
Repeat the layers until all ingredients are used. Finish with the remaining mozzarella and Parmesan cheese on top.
Step 5: Bake
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for another 15 minutes, or until the cheese is golden and bubbly.
Step 6: Rest and Serve
Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Recipe Tips
- Pat the zucchini dry to prevent excess water in the lasagna.
- Rotisserie chicken makes this recipe even faster.
- Add spinach or mushrooms for extra vegetables.
- For a crispier cheese topping, broil for 2–3 minutes after baking.
- Store leftovers in the refrigerator for up to 4 days.
Variations
- Substitute shredded turkey for chicken.
- Use cauliflower instead of broccoli.
- Add cooked bacon for extra smoky flavor.
- Mix cheddar with mozzarella for a richer cheese topping.
- Add crushed red pepper flakes for a spicy version.
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze individual portions for up to 3 months.
Reheat in the oven at 350°F (175°C) for 20 minutes or microwave until heated through.
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 35g
- Fat: 24g
- Total Carbohydrates: 8g
- Fiber: 2g
- Net Carbohydrates: 6g
- Sugar: 4g
- Cholesterol: 125mg
- Sodium: 620mg
- Potassium: 520mg
- Calcium: 320mg
- Iron: 1.6mg