This Healthy Chicken Alfredo Zucchini Lasagna is a fun twist on a classic dish! Zucchini slices take the place of pasta, making it lighter and veggie-packed.
You’ll love how creamy and tasty the Alfredo sauce is, combined with juicy chicken. I often make it for dinner and enjoy the leftovers for lunch—bonus!
It’s super easy to whip up, and I can feel good about eating my veggies. Plus, it’s great for impressing friends without all the fuss!
Key Ingredients & Substitutions
Zucchini: The star here! They replace traditional pasta, providing a fresh flavor. If you can’t find zucchini, try eggplant or yellow squash as alternatives, though they may need cooking adjustments.
Chicken: I recommend using rotisserie chicken for a quick option, but any cooked chicken works well. This can be leftover chicken or even turkey if you prefer!
Cheese: Part-skim mozzarella helps keep it lighter, but you can use whole milk mozzarella for a richer taste. For a dairy-free option, try vegan mozzarella or nutritional yeast mixed with cashew cream.
Milk: Low-fat milk keeps the sauce creamy without excess calories. Almond or oat milk can be good replacements, but use unsweetened varieties for the best flavor.
How Do I Prevent My Zucchini From Being Watery?
It’s common for zucchini to release moisture, so pre-salting is key. Here’s how to manage it:
- Slice zucchini thinly and place them on paper towels, sprinkling lightly with salt.
- Let them rest for 10-15 minutes; this draws out excess water.
- Pat them dry with paper towels before layering them in the dish to keep your lasagna from getting soggy.
What’s the Best Way to Make Alfredo Sauce Smooth?
To ensure your Alfredo sauce turns out creamy and delicious:
- Cook the roux (flour and fat) in the saucepan lightly to avoid a raw flour taste.
- Add milk gradually while whisking continuously; this prevents lumps from forming.
- Allow the sauce to simmer gently—you want it to thicken but not boil, which can cause separation.
Enjoy your cooking experience and the tasty results—this Healthy Chicken Alfredo Zucchini Lasagna will surely be a hit!
Healthy Chicken Alfredo Zucchini Lasagna
Ingredients
- 3 medium zucchinis, thinly sliced lengthwise (about 1/8 inch thick)
- 2 cups cooked chicken breast, shredded or chopped
- 2 cups part-skim mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cups low-fat milk
- 2 tablespoons olive oil or butter
- 3 tablespoons all-purpose flour (or whole wheat flour)
- 3 cloves garlic, minced
- 1/4 teaspoon nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This delicious Healthy Chicken Alfredo Zucchini Lasagna will take about 15 minutes to prep and 40 minutes to cook, with a total of around 55 minutes from start to finish. You’ll love how quickly it comes together for a satisfying meal!
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C). While the oven heats up, grease a 9×13 inch baking dish lightly so that your lasagna doesn’t stick.
2. Prepare the Zucchini
Thinly slice your zucchinis lengthwise so they resemble lasagna noodles. Lay the slices on paper towels, sprinkle them lightly with salt, and let them sit for about 10-15 minutes. This step helps draw out excess water. After waiting, pat the zucchini slices dry with paper towels to keep your lasagna from becoming watery.
3. Make the Alfredo Sauce
In a medium saucepan over medium heat, warm the olive oil or butter. Then, add in your minced garlic and sauté for about 1 minute until it’s fragrant but not browned. Stir in the flour to form a roux and cook for about 1-2 minutes. Gradually whisk in the low-fat milk to keep the sauce smooth, and cook while whisking frequently until it thickens slightly (around 5-7 minutes). Remove from heat and stir in Parmesan cheese, adding nutmeg (if using), along with some salt and pepper for taste.
4. Assemble the Lasagna
In your prepared baking dish, start by spreading a thin layer of Alfredo sauce at the bottom. Arrange a layer of zucchini slices on top, then add a layer of shredded chicken, followed by a spoonful of Alfredo sauce. Sprinkle some mozzarella cheese on top. Repeat this layering process until you’ve used all the ingredients, ending with Alfredo sauce and a final topping of mozzarella.
5. Bake the Lasagna
Cover the baking dish with foil to prevent over-browning. Bake in your preheated oven for 25 minutes. Once done, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and nicely golden on top.
6. Let It Set
After baking, allow your lasagna to rest for about 10 minutes before slicing. This will help it hold its shape when you serve it!
7. Garnish and Serve
If you’d like, garnish with fresh parsley or basil for a pop of color and extra flavor! Then, dig in and enjoy your creamy, cheesy, and healthful twist on traditional lasagna!
Your friends and family will love this delicious meal, and you’ll feel great serving up healthier options!
FAQ for Healthy Chicken Alfredo Zucchini Lasagna
Can I Make This Dish Ahead of Time?
Yes! You can assemble the lasagna a day in advance and store it covered in the refrigerator. Just bake it when you’re ready to serve, adding an extra 5-10 minutes to the baking time if it’s cold from the fridge.
Can I Substitute Ingredients?
Absolutely! You can use any cooked protein you prefer, like ground turkey or shrimp. For a dairy-free version, opt for plant-based milk and vegan cheese. Always adjust cooking times based on your ingredient choices.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them gently in the microwave or in the oven at a low temperature until warmed through.
Can I Freeze the Lasagna?
Yes! This lasagna freezes well. Just be sure to pack it in an airtight, freezer-safe container. It can last for up to 2-3 months in the freezer. To reheat, thaw in the refrigerator overnight and then bake at 375°F (190°C) until hot and bubbly.
