This Easy Chicken Alfredo Zucchini Lasagna is a yummy twist on classic lasagna! With layers of tender zucchini, creamy Alfredo sauce, and juicy chicken, it’s both healthy and tasty.
I love how this dish makes zucchini shine. It’s like a warm hug on a plate, and even my kids love it—no complaints about vegetables here! 🍽️ Enjoy with a simple salad for a complete meal!
Key Ingredients & Substitutions
Zucchini: The star of this lasagna! Use medium-sized zucchinis for the best texture. If you don’t have zucchini, sliced eggplant or bell peppers can work too, but they will change the flavor.
Chicken: Shredded rotisserie chicken makes this recipe super easy! You can use any leftover cooked chicken or even turkey if you prefer. For a vegetarian option, consider using mushrooms or a mix of colorful bell peppers.
Alfredo Sauce: You can use store-bought sauce for convenience, but making your own can be simple and more flavorful. If you’re looking for a lighter version, you can use Greek yogurt mixed with some garlic and parmesan as a healthier substitute.
Cheese: Mozzarella is great for melty goodness! If you’re out of mozzarella, use provolone or a dairy-free cheese for a vegan twist. Parmesan adds a nice depth, but you could skip it if necessary.
How Do I Avoid Watery Zucchini Lasagna?
One common challenge is dealing with watery zucchini. No one wants a soggy lasagna! To prevent this, you’ll want to draw out extra moisture from the zucchini. Here’s how:
- Slice the zucchini thinly and sprinkle with salt to help draw out moisture.
- Let the slices rest on paper towels for about 10-15 minutes, then pat them dry. This step is key!
- Layering the zucchini with other ingredients quickly, rather than letting them sit, also helps!
By taking these steps, your lasagna will come out perfectly layered and not watery! Enjoy your delicious meal!
Easy Chicken Alfredo Zucchini Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 4 medium zucchinis, thinly sliced lengthwise (about 1/8 inch thick)
- 2 cups cooked chicken, shredded or diced
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This delicious zucchini lasagna will take about 15 minutes to prepare and around 40 minutes to bake. So, in total, you’re looking at about 55 minutes before you can dig in! Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This step is essential for getting that perfect bubbly, golden cheese later on!
2. Prepare the Zucchini:
Slice the zucchinis lengthwise into thin strips. Sprinkle them lightly with salt and lay them on a paper towel. Let them sit for about 10-15 minutes. This will help draw out some extra moisture. Once done, pat them dry with another paper towel to avoid a watery lasagna.
3. Cook the Chicken Mixture:
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until it’s fragrant. Then, stir in your cooked chicken, Italian seasoning, and season with salt and pepper. Cook for 2-3 minutes just to combine everything and warm it through. Remove from heat.
4. Layer the Lasagna:
Grab a 9×13-inch baking dish. Start by spreading a thin layer of Alfredo sauce on the bottom. Next, arrange a layer of zucchini slices over the sauce. Follow that with a layer of your chicken mixture. Pour over some more Alfredo sauce, then sprinkle a mix of mozzarella and Parmesan cheese on top.
5. Repeat the Layers:
Repeat this layering process—zucchini, chicken, Alfredo, and cheese—until you’ve used up all your ingredients. Make sure to finish with a generous layer of the cheese on top!
6. Bake the Lasagna:
Cover the baking dish with foil and pop it into the preheated oven. Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown.
7. Rest and Serve:
Once done, let your lasagna rest for about 10 minutes before slicing. This little step helps it hold its shape when you serve it. Garnish with fresh parsley or basil for a nice touch. Then, dig in and enjoy your delicious meal!
FAQ for Easy Chicken Alfredo Zucchini Lasagna
Can I Use Different Vegetables Instead of Zucchini?
Absolutely! While zucchini is a great option, you can also use eggplant or thinly sliced bell peppers for a different flavor. Just be sure to adjust cooking times as needed, since different vegetables can have varying moisture levels.
How Do I Store Leftovers?
Store any leftover zucchini lasagna in an airtight container in the fridge for up to 3-4 days. To reheat, simply microwave individual servings or warm in the oven until heated through. If reheating in the oven, cover it with foil to retain moisture.
Can I Make This Recipe Ahead of Time?
Yes! You can assemble the lasagna a day in advance and keep it covered in the refrigerator until you’re ready to bake it. Just be mindful that you may need to add a few extra minutes to the baking time since it will be starting cold from the fridge.
What If I Don’t Have Alfredo Sauce?
No worries! If you don’t have Alfredo sauce, you can make a quick homemade version using butter, heavy cream, and Parmesan cheese. Simply melt the butter, stir in the cream, and then add the cheese until smooth. Alternatively, you could use a white cheese sauce or even a marinara sauce for a different flavor profile!
