Easy Chicken Alfredo Zucchini Lasagna (Low Carb & Keto)

It’s funny, isn’t it? How food brings back memories and makes you smile even when your day’s been rough because the first time I tried Zucchini Lasagna I burnt it which is typical me yet I didn’t give up and kept experimenting until the Zucchini Lasagna finally turned out just right and when it worked I was shocked at how good the Zucchini Lasagna tasted and I couldn’t wait to share it with friends and family.

Have you ever tried a recipe and felt a mix of excitement and frustration at the same time because that’s exactly how this Zucchini Lasagna came to life since it wasn’t perfect at first yet it taught me patience and creativity and it’s super important to enjoy the process because sometimes mistakes lead to the best surprises and you end up loving the results even more.

If you haven’t tried Zucchini Lasagna yet you’re in the right place because I’m going to share everything I learned along the way while keeping it simple and fun and you’ll see that even small tweaks can make a big difference and you don’t have to be a pro to create something delicious and satisfying in your own kitchen.

INGREDIENTS

• 3–4 medium zucchinis, sliced lengthwise
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 large egg
• 3 cups tomato sauce (store-bought or homemade)
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for brushing

INGREDIENT NOTES

• Zucchini: Use firm zucchinis and slice them thinly for easy layering. You can roast or grill them slightly to remove excess moisture.
• Ricotta cheese: Adds creaminess and helps hold the layers together.
• Mozzarella: Use shredded mozzarella for a gooey, melty texture.
• Parmesan: Adds a sharp, salty flavor; optional but recommended.
• Egg: Helps bind the ricotta mixture for more stability.
• Tomato sauce: Homemade gives more flavor, but good-quality store-bought works fine.
• Spices: Basil and oregano give classic Italian flavor, while garlic powder boosts the savory notes.

How to make Zucchini Lasagna?

Step 1: Prepare the Zucchini

Wash the zucchinis thoroughly and slice them lengthwise into thin sheets, about 1/4 inch thick. Sprinkle a little salt on the slices and let them sit for 10 minutes to draw out excess moisture. Pat them dry with paper towels to avoid a watery lasagna.

Step 2: Make the Cheese Mixture

In a medium bowl, combine ricotta cheese, 1 cup mozzarella, grated Parmesan, egg, garlic powder, basil, oregano, salt, and pepper. Mix until smooth and creamy. This mixture will add rich flavor and help hold the layers together.

Step 3: Preheat the Oven

Preheat your oven to 180°C (350°F). Lightly grease a baking dish with olive oil to prevent sticking. Preheating ensures even cooking and a nicely browned top.

Step 4: Assemble the Lasagna

Start by spreading a thin layer of tomato sauce on the bottom of the baking dish. Place a layer of zucchini slices over the sauce, slightly overlapping if needed. Spread a layer of the cheese mixture over the zucchini, then add more tomato sauce. Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.

Step 5: Bake

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes until the cheese on top is golden and bubbly. Let it cool for 10 minutes before serving to help the layers set.

Step 6: Serve

Slice the lasagna into portions and serve warm. Pair it with a side salad or garlic bread for a complete meal.

Kitchen Equipment Needed

• Baking dish
• Knife and cutting board
• Medium mixing bowl
• Spoon or spatula
• Measuring cups and spoons
• Aluminum foil
• Oven

Tips for Perfect Zucchini Lasagna

• Remove moisture: Salt zucchini slices and pat them dry to avoid soggy layers.
• Thin slices: Slice zucchini evenly to ensure even cooking.
• Use good cheese: Fresh, high-quality cheeses make a big difference in flavor.
• Let it rest: Allow lasagna to cool for a few minutes before cutting so it holds its shape.
• Make ahead: Assemble in advance and bake when ready; flavors improve after sitting.

What to Pair with Zucchini Lasagna?

Zucchini Lasagna is super versatile and goes well with so many sides. I love enjoying it with a fresh green salad for a light meal or roasted vegetables for a hearty dinner. It also pairs nicely with garlic bread, cheesy breadsticks, or a simple tomato soup to complement the flavors. For a lighter touch, serve it with steamed broccoli or a crisp cucumber salad. Honestly, my favorite way to enjoy Zucchini Lasagna is with some Autumn Harvest Punch Recipe for a fun and refreshing drink that balances the warm, cheesy flavors perfectly.

FAQs

What is this recipe made of?

Zucchini, ricotta, mozzarella, Parmesan, tomato sauce, egg, and seasonings.

Can I make it vegetarian?

Yes, this recipe is naturally vegetarian.

Can I use regular lasagna noodles instead?

Yes, but zucchini makes it lighter and healthier.

Do I need to salt the zucchini?

Yes, it removes excess water to prevent a soggy lasagna.

Can I freeze Zucchini Lasagna?

Yes, freeze cooked portions in airtight containers for up to 2 months.