Zucchini lasagna with chicken is a lighter take on the classic Italian baked pasta, swapping traditional noodles for tender slices of zucchini. It layers seasoned ground chicken, a rich tomato sauce, and a creamy ricotta-egg mixture, all topped with bubbling mozzarella. This version is hearty, satisfying, and naturally low-carb, making it a great choice for anyone cutting back on pasta without giving up the comfort of a baked lasagna.
Ingredients
- 3 large zucchini (about 2 lb / 900 g total), sliced lengthwise into 1/4-inch (6 mm) thick strips
- 1 tablespoon (15 ml) olive oil, plus more for brushing
- 1 lb (450 g) ground chicken
- 1 small yellow onion, finely chopped (about 3/4 cup / 120 g)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, plus more for the zucchini
- 1/4 teaspoon black pepper
- 1 can (15 oz / 425 g) crushed tomatoes
- 1 can (8 oz / 227 g) tomato sauce
- 2 cups (500 g) whole-milk ricotta cheese
- 1 large egg
- 1/2 cup (50 g) grated Parmesan cheese, divided
- 2 cups (200 g) shredded mozzarella cheese
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with paper towels. Lay the zucchini slices on the paper towels and sprinkle both sides lightly with salt. Let sit for 15 minutes to draw out excess moisture. Pat dry with more paper towels.
- While the zucchini rests, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it up with a spoon, until no longer pink, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the cooked chicken to a bowl and set aside.
- In the same skillet, add the onion and cook over medium heat until softened, about 4 minutes. Add the garlic, oregano, and basil, and cook for 1 minute more. Stir in the crushed tomatoes and tomato sauce. Bring to a simmer and cook for 5 minutes. Return the chicken to the skillet, stir to combine, and remove from heat.
- In a medium bowl, mix the ricotta, egg, and 1/4 cup (25 g) of the Parmesan cheese until well combined.
- Lightly brush a 9×13-inch (23×33 cm) baking dish with olive oil. Spread a thin layer of the meat sauce (about 1/2 cup) on the bottom.
- Arrange a layer of zucchini slices over the sauce, overlapping slightly. Spread half of the ricotta mixture over the zucchini, then top with half of the remaining meat sauce. Sprinkle with 1 cup (100 g) of mozzarella.
- Repeat the layers: zucchini, remaining ricotta, remaining meat sauce, and the remaining mozzarella. Sprinkle the top with the remaining 1/4 cup (25 g) Parmesan.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20–25 minutes, until the top is golden and the sauce is bubbling. The internal temperature of the lasagna should reach 165°F (74°C) as a safe minimum for poultry-based dishes, checked with a food thermometer.
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Tips
- Salt the zucchini well. This step is crucial; it removes excess water that would otherwise make the lasagna watery. Don’t skip the resting time.
- Use a mandoline for even, thin slices of zucchini. If slicing by hand, aim for uniform 1/4-inch thickness so they cook evenly.
- Substitute ground turkey for ground chicken if you prefer; the cooking time and temperature remain the same.
- Make it vegetarian by omitting the chicken and adding 1 cup (150 g) of sautéed mushrooms or spinach to the sauce. The dish will still be hearty and satisfying.
Serving Suggestions
Serve this zucchini lasagna with a crisp green salad dressed with lemon vinaigrette and a side of garlic bread (if you’re not strictly low-carb). It also pairs well with roasted broccoli or sautéed green beans. A glass of Chianti or Pinot Noir complements the tomato and cheese flavors nicely.
Variations
- Add vegetables: Sauté sliced mushrooms, bell peppers, or spinach and layer them with the zucchini.
- Spice it up: Add 1/2 teaspoon red pepper flakes to the meat sauce for a kick.
- Use ground beef or pork instead of chicken; cook to 160°F (71°C) as the safe minimum for ground meat.
- Try a white sauce version: replace the tomato sauce with a béchamel or alfredo sauce, and use cooked chicken breast pieces instead of ground.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of baking. The lasagna will keep for up to 4 days. To reheat, place a portion in the microwave for 2–3 minutes, or in a 350°F (175°C) oven for 15–20 minutes until heated through. You can also freeze the assembled, unbaked lasagna for up to 3 months; thaw overnight in the refrigerator and bake as directed, adding 10 minutes to the covered baking time.
Frequently Asked Questions
Do I need to peel the zucchini? No, the skin is edible and adds color and texture. If you prefer a softer texture, you can peel it, but it’s not necessary.
Why is my lasagna watery? This usually happens if the zucchini isn’t salted enough or if the sauce is too thin. Make sure to salt the zucchini and let it rest, and simmer the sauce until it thickens slightly before assembling.
Can I use no-boil lasagna noodles instead of zucchini? Yes, but the recipe changes: use no-boil noodles as you would in a traditional lasagna, and add about 1/2 cup (120 ml) of water to the sauce to help the noodles soften. The baking time may increase by 10 minutes.
Is this lasagna keto-friendly? Yes, with about 8–10 grams of net carbs per serving, it fits well into a ketogenic diet, especially if you use full-fat dairy and check the tomato sauce for added sugar.
Can I make this ahead of time? Absolutely. Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. You may need to add 10–15 minutes to the covered baking time since it starts cold.
How do I know when it’s done? The top should be golden and the sauce bubbling. For food safety, the internal temperature should reach 165°F (74°C) for poultry. Let it rest for 10 minutes to set the layers.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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