Ingredients
For the “noodle” layers
2–3 large Zucchini (thinly sliced lengthwise)
For the filling
2 cups cooked shredded Chicken
1 cup Ricotta
1 cup shredded Mozzarella
½ cup grated Parmesan
1 egg
2 cloves garlic (minced)
1 tsp Italian seasoning
Salt and pepper to taste
For the sauce
1 cup Alfredo Sauce or low-carb cream sauce
Instructions
- Prepare the zucchini
Slice zucchini lengthwise into thin strips.
Lightly salt them and let them sit 10 minutes to remove excess moisture.
Pat dry with paper towels. - Make the filling
In a bowl mix:
shredded chicken
ricotta
egg
garlic
Italian seasoning
salt and pepper - Assemble the lasagna
In a baking dish:
Spread a thin layer of Alfredo sauce
Add zucchini slices
Spread chicken mixture
Sprinkle mozzarella and parmesan
Repeat layers until ingredients are used. Finish with cheese on top. - Bake
Bake at 180°C (350°F) for 30–35 minutes
Let it rest 10 minutes before slicing.
Optional Add-Ins
Spinach
Mushrooms
Broccoli
Chili flakes for spice