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Chicken Alfredo Zucchini Lasagna

Chicken Alfredo zucchini lasagna with creamy white sauce layers, shredded chicken, and golden mozzarella—made as an Alfredo lasagna no noodles. Thin zucchini planks are roasted to remove moisture so each slice holds clean, cheesy layers.
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Prep Time 30 minutes
Cook Time 50 minutes
resting 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 large zucchini thin planks
  • 1 tsp salt for sweating
Chicken
  • 2 cup cooked chicken shredded
Homemade Alfredo Sauce
  • 4 tbsp butter
  • 4 clove garlic minced
  • 2 cup heavy cream
  • 1.5 cup parmesan cheese grated
  • 0.25 tsp nutmeg
  • 0.5 tsp white pepper to taste
  • 0.5 tsp salt to taste
Ricotta Layer
  • 2 cup ricotta cheese
  • 1 egg
  • 2 tbsp fresh parsley chopped
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
Cheese
  • 2 cup mozzarella cheese shredded
  • 0.25 cup parmesan cheese extra for serving
  • 1 tbsp fresh parsley extra for serving

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Prepare zucchini
  1. Salt the zucchini planks and let sit for 20 minutes, then pat dry to remove excess moisture. Visual cue: the zucchini should look slightly wilted after sweating.
  2. Roast the dried zucchini on a sheet pan at 425°F for 10 minutes. Visual cue: edges turn lightly golden and the planks look drier, not watery.
Make Alfredo sauce
  1. Melt the butter over medium heat, then sauté the garlic for 1 minute. Visual cue: garlic becomes fragrant and just starts to soften, not brown.
  2. Pour in the heavy cream and simmer for 5 minutes, stirring occasionally. Visual cue: sauce thickens slightly and looks more velvety.
  3. Stir in the parmesan, nutmeg, salt, and white pepper until smooth. Visual cue: the sauce turns glossy and cohesive with no grainy cheese streaks.
Mix ricotta layer
  1. Mix ricotta with the egg, chopped parsley, salt, and pepper until fully combined. Visual cue: mixture should be smooth and evenly speckled with herbs.
Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Visual cue: the dish coating should be visible as a thin, even film.
  2. Spread 1/2 cup Alfredo on the bottom, then layer zucchini planks. Visual cue: the bottom is covered with overlapping planks for even layers.
  3. Add the ricotta layer over the zucchini, followed by the shredded chicken. Visual cue: ricotta is dotted or spread evenly before chicken blankets it.
  4. Pour over Alfredo sauce, then top with shredded mozzarella. Visual cue: mozzarella should cover the surface in an even layer.
  5. Repeat the layering (zucchini, ricotta, chicken, Alfredo, mozzarella), ending with Alfredo sauce and mozzarella on top. Visual cue: top looks fully coated with a creamy surface.
  6. Cover with foil and bake for 35 minutes at 375°F. Visual cue: bubbling starts around edges and the zucchini looks tender.
  7. Uncover and bake 12–15 minutes until golden and bubbly. Visual cue: mozzarella is browned in spots and sauce bubbles actively at the center.
Rest and serve
  1. Rest the lasagna for 15 minutes before slicing. Visual cue: layers settle and sauce becomes less loose for clean cuts.
  2. Serve with extra parmesan and fresh parsley. Visual cue: finishing herbs look bright and freshly scattered on top.

Notes

For the cleanest slices, pat the roasted zucchini very dry before assembling—excess moisture is what makes layers slide. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave or oven at 325°F until hot. Freezing: no (zucchini can release water and the sauce may separate). Dietary swap: use lactose-free heavy cream and lactose-free ricotta/cheeses for a lactose-reduced version.