IngredientsFor the “noodle” layers2–3 large Zucchini (thinly sliced lengthwise)For the filling2 cups cooked shredded Chicken1 cup Ricotta1 cup shredded Mozzarella½ cup grated Parmesan1 egg2 cloves garlic (minced)1 tsp Italian seasoningSalt and pepper to tasteFor the sauce1 cup Alfredo Sauce or low-carb cream sauceInstructionsPrepare the zucchiniSlice zucchini lengthwise into thin strips.Lightly salt them and let them sit 10 minutes to remove excess moisture.Pat dry with paper towels.Make the fillingIn a bowl mix:shredded chickenricottaegggarlicItalian seasoningsalt and pepperAssemble the lasagnaIn a baking dish:Spread a thin layer of Alfredo sauceAdd zucchini slicesSpread chicken mixtureSprinkle mozzarella and parmesanRepeat layers until ingredients are used. Finish with cheese on top.BakeBake at 180°C (350°F) for 30–35 minutesLet it rest 10 minutes before slicing.Optional Add-InsSpinachMushroomsBroccoliChili flakes for spice
Chicken Lasagna (Low Carb
