Low-Carb Chicken Lasagna
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients
For the “Noodles”
3 medium zucchini, sliced lengthwise into ¼-inch strips
1 teaspoon salt
Chicken Filling
2 tablespoons olive oil
1½ lbs (680 g) cooked shredded chicken (rotisserie chicken works well)
1 small onion, diced
3 cloves garlic, minced
2 cups low-sugar marinara sauce
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper, to taste
Cheese Mixture
15 oz (425 g) ricotta cheese
1 large egg
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
2 cups shredded mozzarella cheese, divided
Instructions
Prepare the zucchini:
Sprinkle zucchini slices with salt and let sit for 20 minutes.
Pat dry thoroughly with paper towels.
Grill or roast at 400°F (200°C) for 8–10 minutes to remove excess moisture.
Make the filling:
Heat olive oil in a skillet over medium heat.
Sauté onion for 4–5 minutes.
Add garlic and cook for 30 seconds.
Stir in the shredded chicken, marinara sauce, Italian seasoning, paprika, salt, and pepper.
Simmer for 5 minutes.
Mix the cheese:
Combine ricotta, egg, Parmesan, parsley, and 1 cup of the mozzarella in a bowl.
Assemble the lasagna:
Spread a thin layer of chicken sauce in a 9×13-inch baking dish.
Add a layer of zucchini slices.
Spread half of the ricotta mixture.
Add half of the chicken mixture.
Repeat the layers.
Finish with the remaining mozzarella and sprinkle with extra Parmesan if desired.
Bake:
Cover with foil and bake at 375°F (190°C) for 30 minutes.
Remove the foil and bake for another 10–15 minutes, until the cheese is melted and lightly golden.
Rest and serve:
Let the lasagna rest for 10–15 minutes before slicing.
Garnish with fresh basil or parsley if desired.
Tips
To keep it low carb, choose a marinara sauce with no added sugar.
For extra vegetables, add sautéed spinach or mushrooms to the chicken filling.
Leftovers keep in the refrigerator for up to 4 days or can be frozen for up to 3 months.
