This Low Carb Chicken Pesto Lasagna with Zucchini Noodles is a refreshing twist on traditional lasagna. It’s easy to make a picky eater approved making so it’s sure to become regular on your menu! 😉
- 30 oz ricotta cheese
- 2 large eggs
- 1 1/2 cups shredded mozzarella cheese divided
- 1/2 cup shredded Parmesan cheese divided
- 1 tsp garlic powder
- salt and pepper
- 1 cup prepared pesto sauce
- 1 lb boneless skinless chicken breast, cooked and diced (about 2 chicken breasts)
- 2 medium zucchini, sliced lengthwise into thin strips
Preheat the oven to 375 degrees and grease a 9×13″ casserole dish.
In a large bowl, combine the ricotta, eggs, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, garlic powder and salt and pepper.
Add about 3 tbsp of the pesto to the bottom of the casserole dish and spread into a thin, even layer.
Top with an even layer of the sliced zucchini, then 1/2 of the ricotta mixture, 1/2 of the remaining pesto and half of the chicken breast. Repeat the layers once more, then top with the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese
Cover loosely with foil and bake for 30 minutes, remove foil and bake an additional 10-15 minutes or until the cheese on top is melted and slightly golden.
Allow to cool for about 10 minutes before slicing. Enjoy!
Estimated Nutrition info for one serving: 371 calories, 25g fat, 6g carbs, 1g fiber, 28g protein.
5 net carbs!