Description
A comforting low-carb version of classic Italian lasagna, layered with zucchini, creamy cheeses, and tender chicken.
Ingredients
Scale
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups cooked chicken (shredded)
- 2 cups spinach (fresh or frozen)
- 1 cup cream cheese
- 1 cup heavy cream
- 2 cloves garlic (minced)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Zucchini (sliced thin for layering, as a pasta substitute)
Instructions
- Preheat your oven to 375°F (190°C) so it’s nice and hot when it’s time to bake.
- In a large bowl, mix together the ricotta, cream cheese, heavy cream, minced garlic, Italian seasoning, salt, and pepper until it’s smooth and creamy.
- In a baking dish, begin with a layer of zucchini slices.
- Spread a layer of your ricotta mixture over the zucchini. Then, sprinkle on some shredded chicken followed by a layer of fresh or frozen spinach, and finish with a layer of mozzarella and Parmesan.
- Repeat the layering process until all ingredients are used up.
- Cover the baking dish with foil and place it in the oven. Bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let it cool slightly before serving.
Notes
Serve with a fresh garden salad or steamed vegetables. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg