Chicken Alfredo Lasagna (Low Carb)

Ingredients:

• For the Chicken Alfredo:
  • 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:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. 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.
3. 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.
4. Prepare the Ricotta Mixture: In a bowl, combine the ricotta cheese, shredded mozzarella, and egg. Mix until well combined.
5. 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.
6. 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.
7. Serve: Let the lasagna rest for 5 minutes before slicing. Garnish with fresh parsley and serve!