Chicken and Broccoli Alfredo Zucchini Lasagna is an easy low carb lasagna recipe. This Zucchini lasagna is made with Zucchini, homemade Alfredo sauce, fresh broccoli and juicy chicken. A low carb dinner recipe the whole family will love.
Chicken and Broccoli Alfredo Zucchini Lasagna
My all time favorite pasta recipes are homemade lasagna and homemade Alfredo Sauce. To be honest it is a real struggle of mine to not make shrimp alfredo. For a long time that was a staple in our house because everyone lives it and it is such an easy dish to make.
However none of them are low carb, so I have been working on finding different ways to enjoy the flavors I love while keeping them low carb.
Zucchini has become my go to when replacing noodles. No, it does not taste like a noodle, but those “keto noodles” are all just so gross to me and I love zucchini so it works perfectly!
Most of the time when I am wanting pasta, I make my favorite pasta sauce and enjoy it over zoodles, however recently I have been really wanting a lasagna. There is just something totally delish about layers of flavors that you get with lasagna.
Lasagna noodles made with zucchini are seriously the best way to make a low carb lasagna! Not only are they easy to make, but they combine so well with flavors that are typically found in lasagna.
Looking for more Low Carb dinner recipes? Check these out!
- Spaghetti Squash Lasagna
- Stuffed Pepper Lasagna
- Spaghetti Squash Au Gratin
- Crockpot Buffalo Chicken Dip
Zucchini Lasagna
Making zucchini lasagna “noodles” is fairly simple. Just use a mandolin to make sliced zucchini and slice them thin. I do not suggest trying to cut a zucchini in to slices using a knife.
It will be hard to get the zucchini lasagna noodles as thin as you are going to want them if you want them when making this Alfredo Zucchini Lasagna. There is also the potential to slice a finger when using a knife and we do anything we can to avoid slicing fingers in our house.
How to Make Zucchini Lasagna Noodles
Making Zucchini Lasagna Noodles for this recipe is super easy! All you have to do is use a mandolin and slice the zucchini into thin slices. Spray non stick spray on a baking sheet and lay the zucchini noodles in a single layer on the baking sheet. Drizzle the zucchini with olive oil and bake in the oven.
Tips for making the best Low Carb Lasagna with Zucchini
Slice your zucchini thin. Thinner lasagna slices work best for this recipe. You do not want them to thin to where the fall apart, but you want them to be about the same thickness of a traditional lasagna noodle.
Bake your Zucchinni Lasagna Noodles. Be sure to bake it before layering your lasagna. Zucchini has a lot of moisture in it, baking it before assembling the lasagna keeps it from getting watery.
Shred your own Mozzarella cheese. While the preshredded bags of mozzarella cheese are easier, they have a coating that makes it not melt as well as fresh shredded mozzarella cheese.
Zucchini Lasagna Short cuts
I am no stranger to running short on time, so I am including a few short cuts that you can use if you are short on time but still want to make this amazing Chicken Alfredo Lasagna!
Alfredo Sauce. Homemade alfredo sauce is so much better then anything you are going to get in a jar at the store. However if you are looking for a short cut, you can use store bought and you will need 3 cups of Alfredo sauce.
Chicken. For this low carb lasagna recipe you will cook boneless skinless chicken breasts. However if you have left over chicken you can use that too. If you are running short on time, a rotisserie chicken works well also. If using left over chicken or rotisserie chicken you will want 2 cups of chicken.
Chicken and Broccoli Alfredo Zucchini Lasagna Ingredients
- 2 medium zucchinis
- 1 pound boneless skinless chicken breasts
- 8 ounces cream cheese
- 1/2 cup butter (1 stick)
- 1 pint heavy cream
- 3/4 ounces grated parmesan cheese
- 2 tablespoons garlic powder
- 1 1/2 cups fresh broccoli
- 2 cups shredded mozzarella cheese
- 3 tablespoons Olive Oil
- 2 tablespoons butter
How to Make Chicken and Broccoli Alfredo Zucchini Lasagna
Preheat your oven to 350.
Wash and chop the ends of your zucchini off. Use a mandolin and slice the zucchini into thin slices. Spray non stick spray on 2 baking sheets and place the zucchini noodles on the trays.
Layer the zucchini noodles in a single layer you do not want them to cover each other on the baking sheet. Drizzle with a little bit of olive oil and set aside.
Wash and chop your broccoli. Spray another baking sheet with non stick spray and place chopped broccoli on the tray and drizzle with a little bit of olive oil.
Place baking sheets with zucchini and broccoli in the oven and bake for 15 minutes. Once done remove from oven and set aside.
While the veggies are baking dice your chicken breast into bite sized pieces. In a skillet over medium heat, add 2 tablespoons of butter and the diced chicken. Cook until chicken is cooked and remove from the heat and set aside.
In another large skillet make your alfredo sauce. Melt the butter and cream cheese in a sauce pan over medium heat.
Once melted stir it using a whisk until you have it as smooth as you can get it. Pour in the whipping cream and turn the heat to medium-high.
Whisk together until butter and cream have combined and until the sauce bubbles slightly.
Add Parmesan cheese and garlic powder and stir to combine well.
Once the chicken, veggies and alfredo sauce is cooked it is time to assemble the lasagna.
How to Assemble Chicken and Broccoli Alfredo Zucchini Lasagna
Set aside 1/2 cup mozzarella cheese and 1 cup alfredo sauce.
Spread a thin layer of homemade alfredo sauce (about 1/2 a cup) on the bottom of a small baking dish. A small square or a 9×6 baking dish will work perfectly.
Add a layer of zucchini noodles, then sprinkle some chicken, broccoli and mozzarella cheese. Spread alfredo sauce on top. Repeat until you have used up all of the chicken, broccoli and mozzarella cheese. For the last layer layer with zucchini, pour the 1 cup of alfredo sauce that you set aside on top and then sprinkle with the 1/2 cup of mozzarella cheese.
Bake in the oven for 20 minutes at 350.
Once cooked, let sit for 10 minutes. Then cut and serve.
Love Alfredo? Check out these Low Carb Alfredo Recipes.
Chicken and Broccoli Alfredo Zucchini Lasagna
Ingredients
- 2 medium zucchinis
- 1 pound boneless skinless chicken breasts
- 8 ounces cream cheese
- 1/2 cup butter 1 stick
- 1 pint heavy cream
- 3/4 ounces grated parmesan cheese
- 2 tablespoons garlic powder
- 1 1/2 cups fresh broccoli
- 2 cups shredded mozzarella cheese
- 3 tablespoons Olive Oil
- 2 tablespoons butter
Instructions
How to Make Chicken and Broccoli Alfredo Zucchini Lasagna
- Preheat your oven to 350.
- Wash and chop the ends of your zucchini off. Use a mandolin and slice the zucchini into thin slices. Spray non stick spray on 2 baking sheets and place the zucchini noodles on the trays. Only layer them in a single layer you do not want them to cover each other on the baking sheet. Drizzle with a little bit of olive oil and set aside.
- Wash and chop your broccoli. Spray another baking sheet with non stick spray and place chopped broccoli on the tray and drizzle with a little bit of olive oil.
- Place baking sheets with zucchini and broccoli in the oven and bake for 15 minutes. Once done remove from oven and set aside.
- While the veggies are baking dice your chicken breast into bite sized pieces. In a skillet over medium heat, add 2 tablespoons of butter and the diced chicken. Cook until chicken is cooked and remove from the heat and set aside.
- In another large skillet make your alfredo sauce. Melt the butter and cream cheese in a sauce pan over medium heat. The cream cheese will look a bit strange. It is going to be clumpy and curdled looking but that is how you want it! Trust me on this!
- Once melted stir it until you have it as smooth as you can get it. Pour in the whipping cream and turn the heat to medium-high.
- Whisk together until butter and cream have combined and until the sauce bubbles slightly.
- Add Parmesan cheese and garlic powder and stir to combine well.
- Once the chicken, veggies and alfredo sauce is cooked it is time to assemble the lasagna.
How to Assemble Chicken and Broccoli Alfredo Zucchini Lasagna
- Set aside 1/2 cup mozzarella cheese and 1 cup alfredo sauce.
- Spread a thin layer of homemade alfredo sauce (about 1/2 a cuon the bottom of a small baking dish. A small square or a 9x6 baking dish will work perfectly.
- Add a layer of zucchini noodles, then sprinkle some chicken, broccoli and mozzarella cheese. Spread alfredo sauce on top. Repeat until you have used up all of the chicken, broccoli and mozzarella cheese. For the last layer layer with zucchini, pour the 1 cup of alfredo sauce that you set aside on top and then sprinkle with the 1/2 cup of mozzarella cheese.
- Bake in the oven for 20 minutes at 350.
- Once cooked, let sit for 10 minutes. Then cut and serve.
31 Weight Watchers Smartpoints
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Comments & Reviews
Lisa says
That looks delicious!