Cheesy Keto Chicken Lasagna with Zucchini Noodles

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Keto Chicken Lasagna

This delectable Keto Chicken Lasagna is a low-carb twist on the classic Italian comfort food. Layers of tender chicken, creamy ricotta, and gooey mozzarella are nestled between thin sheets of zucchini “noodles” and smothered in a rich tomato sauce. It’s a healthier, gluten-free alternative that doesn’t sacrifice any of the incredible flavors and textures of traditional lasagna.

Whether you’re following a ketogenic diet or simply looking to incorporate more vegetables into your meals, this lasagna is sure to become a family favorite. The dish is perfect for cozy weeknight dinners, meal prepping, or even impressing guests at a gathering. Once you taste the harmonious blend of Italian seasonings, melty cheese, and savory chicken, you won’t even miss the carb-heavy pasta noodles!

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 8 portions
  • Difficulty: Medium
  • Dietary Tags: Keto, Gluten-Free, Low-Carb

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 4 medium zucchini, sliced lengthwise into 1/4-inch strips
  • 1 1/2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 1 (24 oz) jar sugar-free marinara sauce
  • Fresh basil leaves, for garnish

Kitchen Equipment Needed

  • 9×13 inch baking dish
  • Large skillet
  • Mixing bowls
  • Cutting board and sharp knife
  • Cheese grater
  • Measuring cups and spoons
  • Aluminum foil (optional, for covering during baking)

Recipe Notes & Tips

For best results, choose firm, evenly sized zucchini for your “noodles.” This will ensure they cook evenly and maintain their structure in the lasagna. If your zucchini are particularly watery, you can salt the slices and let them sit for 15 minutes to draw out excess moisture, then pat dry with paper towels.

To save time, you can prepare the chicken and zucchini noodles in advance. Simply store them in separate airtight containers in the refrigerator until you’re ready to assemble the lasagna. The dish can also be assembled up to a day ahead and refrigerated until baking time.

Preparation Steps

  1. Preheat the oven to 375°F (190°C).
  2. Season chicken breasts with salt, pepper, and Italian seasoning. Cook in a large skillet over medium heat until browned and cooked through, about 6-8 minutes per side. Let cool slightly, then shred or chop into bite-sized pieces.
  3. Meanwhile, slice zucchini lengthwise into 1/4-inch thick strips using a sharp knife or mandoline slicer. Set aside.
  4. In a mixing bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, eggs, oregano, basil, garlic powder, salt, and pepper. Mix well.

Step-by-Step Cooking Instructions

  1. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
  2. Arrange a layer of zucchini slices over the sauce, overlapping slightly to cover the bottom.
  3. Spread half of the ricotta mixture evenly over the zucchini, followed by half of the shredded chicken.
  4. Pour half of the remaining marinara sauce over the chicken and spread evenly.
  5. Repeat layers with remaining zucchini, ricotta mixture, chicken, and sauce.
  6. Sprinkle remaining 1 cup mozzarella cheese on top.
  7. Cover the baking dish with foil and bake for 30 minutes.
  8. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
  9. Let the lasagna cool for 10-15 minutes before slicing and serving, garnished with fresh basil leaves.

Pro Tips & Techniques

  • Use a mandoline slicer for even, thin zucchini slices that will cook consistently.
  • Avoid overcooking the zucchini noodles to prevent them from becoming mushy.
  • If your lasagna is watery, let it sit for 15-20 minutes before slicing to allow excess liquid to be absorbed.
  • For a golden-brown, crispy cheese topping, broil the lasagna for 2-3 minutes after baking.

Variations & Customizations

  • Vegetarian: Omit the chicken and replace it with sautéed mushrooms, spinach, or your favorite vegetables.
  • Spicy: Add red pepper flakes or diced jalapeños to the marinara sauce for a kick of heat.
  • Cheesy: Experiment with different cheese combinations, such as provolone, goat cheese, or pecorino romano.
  • Protein: Substitute ground beef, turkey, or Italian sausage for the chicken.

Storage & Reheating

  • Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
  • To freeze, wrap individual portions tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months.
  • To reheat, thaw overnight in the refrigerator (if frozen) and bake in a preheated 350°F (175°C) oven for 20-30 minutes, or until heated through.

Serving Suggestions

Serve this Keto Chicken Lasagna with a fresh green salad tossed in a light Italian vinaigrette for a complete, satisfying meal. Garnish with extra fresh basil leaves and a sprinkle of grated Parmesan cheese for added flavor and visual appeal.

For a pop of color and nutrients, pair the lasagna with steamed or roasted low-carb vegetables like broccoli, asparagus, or bell peppers. A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the rich flavors of the dish perfectly.

Nutritional Information

Per serving (1/8 of recipe):

  • Calories: 350
  • Protein: 32g
  • Carbs: 8g
  • Fat: 21g

Common Questions & Troubleshooting

Q: Can I use eggplant instead of zucchini for the noodles?
A: Yes, thinly sliced eggplant works well as a substitute for zucchini. Be sure to salt the eggplant slices and let them sit for 30 minutes to draw out excess moisture, then pat dry before using.

Q: How do I know when the lasagna is done?
A: The lasagna is ready when the cheese is melted, bubbly, and lightly golden brown. The zucchini noodles should be tender but not mushy when pierced with a fork.

Q: Can I make this lasagna in advance?
A: Yes, you can assemble the lasagna up to a day in advance, cover tightly with plastic wrap, and refrigerate until ready to bake. You may need to add 5-10 minutes to the baking time if starting with a chilled lasagna.

Q: How can I make this lasagna dairy-free?
A: To make a dairy-free version, substitute the ricotta with a blend of soaked, pureed cashews and nutritional yeast. Use vegan cheese shreds in place of the mozzarella and Parmesan, or omit the cheese altogether.