2 cups cooked, shredded chicken (rotisserie chicken works great)
2 tablespoons butter
2 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
For the Lasagna Layers:
10-12 zucchini or eggplant slices (instead of regular lasagna noodles, for low carb)
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
1 egg
Fresh parsley (for garnish)
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Zucchini or Eggplant: Slice the zucchini or eggplant thinly lengthwise (about ¼-inch slices). If using zucchini, lightly salt the slices and let them sit for 10 minutes to draw out excess moisture. Then, pat them dry with a paper towel.
Cook the Chicken Alfredo Sauce:
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
Add the heavy cream and bring to a simmer. Let it cook for about 2-3 minutes.
Stir in the Parmesan and mozzarella cheese until the sauce is smooth and creamy.
Add the shredded chicken and Italian seasoning. Stir well, and season with salt and pepper to taste. Set aside.
Prepare the Ricotta Mixture: In a bowl, combine the ricotta cheese, shredded mozzarella, and egg. Mix until well combined.
Assemble the Lasagna:
In a 9×13-inch baking dish, start by spreading a thin layer of the chicken Alfredo sauce on the bottom.
Layer the zucchini or eggplant slices on top.
Spread a portion of the ricotta mixture over the veggies, then add more Alfredo sauce on top.
Repeat the layers (zucchini/eggplant, ricotta mixture, Alfredo sauce) until all ingredients are used up, ending with a layer of Alfredo sauce on top.
Bake the Lasagna: Cover the dish with foil and bake for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
Serve: Let the lasagna rest for 5 minutes before slicing. Garnish with fresh parsley and serve!
