Chicken Alfredo Zucchini Lasagna

Chicken Alfredo Lasagna

Since I am, as I’ve mentioned, doing the keto diet, I’ve had to find new recipes to replace old favorites.  I’m a born and bred New Jersey (partial) Italian, so lasagna is one of those meals that has left a gaping hole in my heart.  Well, I’m not about to take that lying down!

Zoodles are something I’d been curious about for the past few years, but always looked like more work than I cared to do.  Now that I can’t just open up a box of Berilla, I’ve had to instead open my mind and accept that sometimes, to get what we want, we gotta put in a little elbow grease.

Just kidding, I still don’t want to work that hard. Which was convenient, because when I finally bit the bullet and tried this, it was surprisingly minimally labor intensive and really just SOUNDED worse than it was because it had to be explained and I had to — ::cringe:: READ!!! — how to do it so that I could understand it better.

I bought several large zucchinis and just used a normal vegetable peeler to peel long sheets of squash down to where the seeds begin (you’ll see that instead of the opaque, white flesh it turns kinda cucumbery colored and… well, there’s seeds.).  I laid those long sheets out in a single layer onto a bunch of double layered paper towels (or you can use some regular clean dish towels if you’re fiscally short this week) and liberally salted them.  Then I flipped them over, liberally salted the other sides, and put another double layer of paper towels on top.  I’ve heard of people stacking a cookie sheet and some books on top of that, but that sounds REALLY intense, so I didn’t bother with all that and was shocked and amazed because no one died.  While I waited for the salt and the paper towels to remove the excess water from the squash, I moseyed away and shredded me some chicken, made the alfredo sauce, greased my lasagna dish, and then I came back about half an hour or forty five minutes later and, BOOM! They’re satisfactorily dehydrated and ready to rock.  Before using them, I would recommend gently brushing off the excess salt. Ain’t nobody lookin’ for a big bite of saline solution.

Or maybe you are. It’s a free country, but that’s just my preference.

Chicken Alfredo Zucchini Lasagna


  • 2 large zucchinis, peeled into layers and dehydrated in the process outlined above
  • 1 lb whole milk mozzarella cheese, grated
  • 1 lb whole milk ricotta cheese (You COULD use part skim for this and the mozzarella, but just know that I WILL think less of you as a person.)
  • 1 egg
  • 1 tbs Italian seasoning
  • 1 tsp garlic powder
  • 12 oz shredded rotisserie chicken breast (Just figure that if you bought a rotisserie chicken from Costco, BJ’s, Shop Rite, whatever, shred as much of the chicken breast as you can get off that thing and set it aside.  If you’re feeling really wild, add roasted garlic compound butter and mix well.)
  • 1/3 c butter
  • 6 garlic cloves, minced
  • 1 bay leaf
  • 6 oz cream cheese
  • 2 c chicken stock
  • 1 c shredded parmesan cheese
  • 1 or 2 sprigs fresh thyme (or 1/4 tsp dried, crumbled in fingertips)
  • 1 sprig fresh rosemary (or 1/4 tsp dried)
  • 1 minced anchovy (or 1 tsp fish sauce)
  • ground pepper


  1. Preheat oven to 375.
  2. Grease a 9×9 square baking dish.  I use bacon fat because I’m fancy, but butter is fine.
  3. Make the Alfredo sauce by melting butter in a small sauce pan over medium heat.  Add the garlic and let it toast up until fragrant and starting to juuuuuuust brown (not much, just a bit). Add cream cheese, parmesan, chicken stock, thyme, rosemary, anchovy or fish sauce, and bay leaf. Stir it all up and let it simmer for about 15 minutes or so, until you’re ready to use it.
  4. In a large mixing bowl, mix together the ricotta, egg, Italian seasoning, and garlic powder. Set aside.
  5. Lay zoodles across the bottom of the baking dish long ways, then another layer side ways.  Layer 1/2 the ricotta mixture, then 1/2 the shredded chicken, then 1/2 the mozzarella, and top with 1/3 the alfredo.  Lay more zoodles down as a central layer, then repeat.  Finish with a layer of zoodles and a sprinkle of mozzarella.  Cover with foil sprayed with nonstick spray or rubbed with butter, poke a vent in the top, and bake for about 45 mins.  Uncover and bake an additional 10 minutes or so until the top becomes golden.
  6. Let it rest about 15 minutes before you cut into it.  You’ll have (hopefully) about 1/3 of the alfredo batch leftover.  Use that to drizzle on top right at the time that you serve it so that people think you’re some kind of professional at this or something.


I don’t have a price rack up for this, or really any of my recipes this week because my husband FINALLY found a job and school started back up full time for him, so my time has been dwindled down to 0.

Just make it.

It’s good.

It’s cheap.

I swear; I’m super poor.

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