Keto Chicken Alfredo Zucchini Lasagna With Homemade Keto Alfredo Sauce

This Low Carb and Keto Chicken Alfredo Zucchini Lasagna is a delicious alternative to traditional lasagna. Alfredo creates a white sauce lasagna with a ricotta cheese mixture, chicken and zucchini slices. It’s easy to make, great for leftovers, and loaded with flavors the family will love. Lasagna is one of my favorite comfort foods. This Chicken Alfredo Zucchini Lasagna is sure to be your favorite. Lasagna is often loaded with carbs and lots of calories, but not this Chicken Alfredo Zucchini Lasagna recipe. It’s lightened up, very low in carbs and you can even enjoy/have a sumptuous meal on a keto diet.
Instead of pasta noodles, zucchini slices are used to make zucchini lasagna. Instead of ground beef or sausage, chicken is used to make this lovely chicken alfredo lasagna and it’s still your classic lasagna layered with ricotta, mozzarella, and Parmesan cheeses.

I have made my own Whole Milk Ricotta Cheese – Italian seasoning is mixed with the ricotta to give everything a little boost of flavor. Make sure you use whole milk ricotta to add a richness to the lasagna.
I also made my own Keto Alfredo Sauce (recipe to follow).
Alfredo sauce is used instead of a tomato-based sauce to make white sauce lasagna. It’s a fun alternative to red sauce lasagna and is loaded with a rich and creamy flavor. With cauliflower, fresh milk, and parmesan you’ll love this lighter take on classic Alfredo sauce.
Read My Notes before you proceed to make this Lasagna.
Calories in zucchini lasagna. A roughly 3×4 inch square of zucchini chicken lasagna has 358 calories.

It’s also loaded with lean protein and has a whopping 32 grams of protein per serving. It’s also low carb and keto, with only 4 grams of net carbs per serving.
350 Grams Chicken breast, cooked and shredded
3 large Zucchinis - thinly sliced
1½ Cups Homemade Ricotta Cheese 
¼ cup Shredded Parmesan Cheese
3 Cups Shredded Mozzarella Cheese
1 Large Egg
3 Cups Homemade Keto Roasted Cauliflower Alfredo Sauce

Cut the cooked chicken into smaller pieces and keep aside.
Wash and slice zucchini lengthwise into ⅛-inch thick pieces. Lightly sprinkle both sides with salt and let sit 10 minutes. Dab both sides with paper towels to remove moisture ( for details read My Notes).
Bake the zucchini slices in a single layer in a 200°C preheated oven with top and down elements on, degree F. for about 20 minutes. This gets a little more moisture out of the zucchini.

To Assemble The Lasagna 
Lightly grease a 10x10 glass baking or casserole dish.
Preheat oven to 200°C
In a small bowl, stir together ricotta, Parmesan cheese, and egg. Set aside.

Spread ⅔-cup of sauce over the bottom. Create an even layer of the prepared zucchini slices over the sauce. Top with half of the ricotta mixture, then half of the chicken, and half of the remaining Keto Alfredo Sauce. Sprinkle with 1½ cups of mozzarella cheese. 
Top with remaining zucchini slices, repeating the process for the second layer. See that the dish is not filled to the brim. I topped with the remaining ricotta cheese mixture then mozzarella cheese. 
Sprinkled mixed herbs, black pepper powder and some torn basil leaves. 

Cover with foil. When covering with foil, leave a bit of space so the melted cheese doesn't stick to the foil. Covering the lasagna with foil for the first half holds in heat and allows more even cooking of the center. It also prevents the cheese from burning. Bake for 20 minutes. 
Remove foil and bake for another 20 minutes more or until cheese is melted and lightly browned. Cool on a wire rack about 15 minutes before cutting and serving. Let cool slightly before cutting so it can thicken up a bit. Otherwise is will be difficult and messy to cut.
Enjoy with a salad.. 
My Notes
Omit the chicken for a vegetarian lasagna. 
You have to bake the zucchini in batches DO NOT stack your baking sheets (one on the top rack one on the bottom) as they don’t seem to turn out as well that way. You can put your baking sheets side-by-side if they will fit. 
Half way through the baking time flip the sides of zucchini slices to remove more moisture.  
Once baked and dry, set aside to cool. I made these in 3 batches
The key to making a great zucchini lasagna is getting as much water as possible out of the zucchini before it is added to the lasagna. This keeps your lasagna from getting watery as it bakes in the oven. It takes a little extra time but properly preparing your zucchini slices makes all of the difference in a great zucchini lasagna. 
Zucchini has a lot of moisture. Salting zucchini ahead of time is a critical step. Otherwise, the moisture will draw out when baking, making the lasagna very soupy.
Sprinkle both sides with salt, let it sit for 10 minutes and you’ll see water beads form. Dab with paper towels to remove the moisture.
Broil or grill the zucchini after this step to remove even more moisture and make it more tender and dry.
Thinly slice the zucchini. Use a mandolin or V slicer to cut your zucchini into 1/8 inch slices. You can do this part by hand but I highly recommend using a mandolin because it is easier to keep the slices a consistent size.
Storage Tips 

Cut into squares and freeze individually for easy single-serve freezer meals.

In the fridge: Let cool almost to room temp on a wire rack. Cover dish with plastic wrap or foil and refrigerate up to 4 days
Freeze for longer storage: Once cooled. store sealed in the freezer for up to 3- 4 months.
To Serve
Defrost in the fridge, then reheat.
Nutrition Facts
Chicken Alfredo Zucchini Lasagna
Amount Per Serving (1 Square)
Calories 358 Calories from Fat 198

Fat 22g
Saturated Fat 11g
Cholesterol 137mg
Sodium 543mg 
Potassium 444mg
Carbohydrates 5g
Fiber 1g
Sugar 3g
Protein 32g

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers.

Labels: Main Course, Italian, Keto Lasagna, Keto Alfredo Sauce, White Sauce, Zucchini, Chicken, Parmesan Cheese, Ricotta Cheese, Mozzarella Cheese, Sunday Funday, Baked, Keto
For Sunday Funday our theme is Creative Lasagna.  
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Using vegetables as your "noodles" is a great way to cut carbs and keep keto without losing any of the flavors and goodness we love about lasagna.

  2. Love the idea of freezing the single servings. Very convenient.

  3. Alfredo sauce and all that cheese! I know it must be delicious!

  4. Like the idea of using zucchini instead of lasagna pasta sheets. So creamy and tempting.