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Zucchini Lasagna - Chicken and Broccoli Alfredo Lasagna
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Chicken and Broccoli Alfredo Zucchini Lasagna

Chicken and Broccoli Alfredo Zucchini Lasagna is an easy low carb lasagna recipe. A low carb dinner recipe the whole family will love.
Course Main Course
Cuisine American
Keyword Alfredo Lasagna, Chicken Broccoli Alfredo Zucchini Lasagna, low carb lasagna, zucchini lasagna
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 872kcal
Author Lauren

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.

Nutrition

Calories: 872kcal | Carbohydrates: 10g | Protein: 32g | Fat: 80g | Saturated Fat: 45g | Cholesterol: 281mg | Sodium: 713mg | Potassium: 694mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2831IU | Vitamin C: 33mg | Calcium: 350mg | Iron: 1mg