This Healthy Chicken Alfredo Zucchini Lasagna is a tasty twist on a classic dish! It swaps out pasta for fresh zucchini, keeping it light and healthy while still being creamy and delicious.
Who knew lasagna could be so good for you? I love how easy it is to prepare, and my family can’t even tell the difference. Plus, more veggies means more happiness! 🥒💚
Key Ingredients & Substitutions
Zucchini: The star of this dish! It replaces traditional lasagna noodles beautifully. You can use yellow squash or eggplant for a different flavor and texture if zucchini isn’t available.
Chicken: I love using rotisserie chicken for quick prep. Shredded turkey is another great option, or you could use plant-based chicken for a vegetarian version.
Alfredo Sauce: Low-fat Alfredo keeps it lighter. If you want to make it from scratch, blending cashews with garlic and nutritional yeast creates a creamy alternative. Store-bought options are super convenient as well!
Cheeses: I recommend part-skim ricotta and low-fat mozzarella for fewer calories. If you’re dairy-free, look for plant-based cheese alternatives that melt well.
How Do I Get the Zucchini Just Right for Lasagna?
Preparing zucchini for lasagna can be tricky due to its high water content. Here’s how to avoid a soggy dish:
- Slice zucchini thinly (about 1/8 inch) to help it cook evenly.
- Salting the slices before layering helps draw out moisture. Just remember to pat them dry before using!
- You can also roast the slices briefly in the oven for about 10 minutes to further reduce moisture.
By following these tips, your Healthy Chicken Alfredo Zucchini Lasagna will turn out deliciously satisfying without the excess water. Enjoy cooking! 🍽️
Healthy Chicken Alfredo Zucchini Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 3 medium zucchinis, thinly sliced lengthwise
- 2 cups cooked chicken breast, shredded or diced
- 1 ½ cups low-fat Alfredo sauce (store-bought or homemade)
- 1 cup part-skim ricotta cheese
- 1 cup shredded low-fat mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 40 minutes to cook, making a total of about 55 minutes from start to finish. It’s easy to prepare and even easier to enjoy!
Step-by-Step Instructions:
1. Prepare the Zucchini:
Preheat your oven to 375°F (190°C). Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Place the slices on paper towels and sprinkle lightly with salt to draw out moisture. Let them sit for 10-15 minutes, then pat them dry to remove any excess water.
2. Cook the Chicken Mixture:
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it’s fragrant. Then, add the cooked chicken along with the Italian seasoning, salt, and pepper. Stir for about 2-3 minutes until the chicken is heated through. Remove from heat.
3. Mix the Ricotta and Alfredo Sauce:
In a bowl, mix the ricotta cheese with half of the Alfredo sauce until well combined. This will add a creamy layer to your lasagna.
4. Assemble the Lasagna:
In a lightly greased 9×9-inch baking dish, spread a thin layer of the remaining Alfredo sauce on the bottom. Start layering the zucchini slices, then spoon and spread some of the ricotta-Alfredo mixture over the zucchini. Next, add a layer of the cooked chicken mixture, followed by a sprinkle of mozzarella cheese. Repeat the layers (zucchini, ricotta-Alfredo, chicken, mozzarella) until all ingredients are used up, making sure to finish with a final layer of zucchini topped with the remaining Alfredo sauce, mozzarella, and Parmesan cheese.
5. Bake and Serve:
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake uncovered for another 10-15 minutes, or until the cheese is bubbly and golden. Once done, let the lasagna rest for about 10 minutes before slicing. Garnish with freshly chopped parsley or basil if you like, and serve warm. Enjoy your delicious, healthy Chicken Alfredo Zucchini Lasagna!
FAQ for Healthy Chicken Alfredo Zucchini Lasagna
Can I Use Store-Bought Alfredo Sauce?
Absolutely! Using store-bought Alfredo sauce saves time and effort. Just make sure to choose a low-fat option if you’re looking to keep the dish light. If you prefer homemade, a simple blend of Greek yogurt, garlic, and Parmesan can make a tasty alternative.
How Can I Make This Recipe Vegetarian?
To make this lasagna vegetarian, simply substitute the chicken with sautéed vegetables like mushrooms, bell peppers, and spinach. You can also use lentils for added protein. It will still be delicious and filling!
Can I Make This Dish in Advance?
Yes, you can prepare the lasagna ahead of time! Assemble it, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking. Just add an extra 10 minutes to the baking time if cooking it straight from the fridge.
What Should I Do with Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop individual portions in the microwave or warm them up in the oven at 350°F (175°C) until heated through. You might want to add a splash of water to keep it moist while reheating!
