Here’s a delicious low-carb chicken lasagna that skips traditional pasta but keeps all the creamy, cheesy comfort 👇
🧀 Low-Carb Chicken Lasagna
🧾 Ingredients
For the layers:
- 2–3 medium zucchini (or cabbage leaves), thinly sliced lengthwise
- 2 cups cooked shredded chicken (rotisserie works great)
- 2 cups shredded mozzarella cheese
For the sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups crushed tomatoes (low sugar)
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & pepper to taste
For the creamy layer:
- 1 cup ricotta cheese
- ½ cup cream cheese (softened)
- ¼ cup grated parmesan
- 1 egg
- Pinch of salt
👩🍳 Instructions
1. Prep zucchini “noodles”
- Slice thin strips (use a peeler or knife)
- Lightly salt and let sit 10 minutes
- Pat dry to remove excess moisture
2. Make the sauce
- Heat olive oil in a pan
- Sauté onion + garlic until soft
- Add tomatoes, tomato paste, herbs, salt & pepper
- Simmer 10–15 minutes until thick
3. Mix creamy layer
- Combine ricotta, cream cheese, parmesan, egg, and salt
4. Assemble
In a baking dish:
- Layer 1: zucchini slices
- Layer 2: chicken
- Layer 3: sauce
- Layer 4: creamy mixture
- Sprinkle mozzarella
Repeat layers, finishing with mozzarella on top.
5. Bake
- Bake at 180°C (350°F) for 30–35 minutes
- Broil 3–5 minutes for a golden top
6. Rest & serve
- Let sit 10–15 minutes before slicing (helps it set)
💡 Tips for Best Results
- Grill or pan-sear zucchini lightly to reduce wateriness
- Use thicker sauce to avoid soggy layers
- Rotisserie chicken saves time and adds flavor
🥦 Low-Carb Swaps
- Eggplant slices instead of zucchini
- Cabbage leaves for a sturdier texture
- Add spinach or mushrooms for extra nutrition
⚖️ Approx Nutrition (per serving)
- Low in carbs (5–8g net carbs depending on veggies)
- High protein
- Keto-friendly
If you want, I can give you a strict keto version (ultra low carb), white sauce chicken lasagna, or a meal prep version for the week.