White Chicken Lasagna with Zucchini Noodles (Recipe)

Happy Monday everyone! This recipe is one I made a few weeks ago and posted on my personal social media. I had lots of people wanting to know how I made it so here’s my recipe. I did take some inspiration from this recipe over at Fifteen Spatulas. Click here to see that recipe. It is really great and I didn’t change it because there was anything wrong with it at all. I just wanted to use what ingredients I had on hand and maybe save a little time as well.

For the chicken, I chose to slow-cook mine all day with a blend of seasonings (garlic, basil, salt and pepper), butter and cream cheese. Then, I took my chicken up with a slotted spoon and shredded it with my hand mixer. I added back to that about one half cup of the cooking juices and the other ingredients listed below.

After slicing my zucchini thin, for noodles, I microwaved them in a large glass bowl to soften them some. And that’s it! That’s basically all of the prep for this recipe. Just assemble the lasagna, throw it in the oven for a while (while you do more fun things) and dinner is ready! Here’s my full recipe.

White Chicken Lasagna with Zucchini Noodles

Servings 8

Ingredients

8 oz (approx.) Boneless Chicken breast
Seasonings (Granulated garlic, Basil, Salt & Pepper)
4 Tbsp Butter
1 Block Cream Cheese
4 1/2 cups Sliced Zucchini
1 cup Whole Milk Ricotta Cheese
¼ cup Parmesan Cheese
2 cup Shredded Monterey Jack Cheese
1 Large Egg
2 Tbsp Heavy Whipping Cream
Fresh Mozzarella, sliced

Instructions


Coat the chicken with the seasonings and place in slow cooker, top with pads of butter and the whole block of cream cheese. Cook on low 6-7 hours or on high for 4 hours. Once done, remove chicken and cream cheese with a slotted spoon. Pre-heat oven to 350 degrees. Shred the chicken, mixing in the cream cheese and transfer to a large mixing bowl. Add back about ½ cup of the cooking liquids. Place sliced zucchini in a microwaveable bowl and microwave for about 4 minutes. Drain the liquid from the zucchini. Set aside. Add to the chicken, the ricotta cheese, shredded cheese and the egg. Mix well. Add in the heavy whipping cream if needed, to thin the mixture out some for spreading. Stir. Grease a casserole dish. Begin by layering the lasagna first with a layer of the sliced zucchini, then the chicken mixture, repeating until all ingredients are used, ending with a layer of the chicken mixture. Top with the fresh mozzarella – no measurements here, add as much as you like!  Bake for 45 minutes then broil for a minute or two, or until the cheese is brown. I recommend serving this with a side salad. Our family hopes you enjoy this recipe!

This recipe is approximately 367 calories per serving, 8.6g total carbs, 29.6g fat, and 17.1g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

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