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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!

Calories: 371kcal

Enjoy ! 🙂

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