More About This Recipe
This cheesy chicken lasagna gets hefty texture and bold flavor from a Parmesan cheese béchamel sauce mixed with layers of zucchini "noodles".
Can you say YUM or what?
Typically, I’m all about the carbs. I mean, pasta is one of my favorite foods, and my mom? Well, she taught me that when in doubt, always add bread or pasta to a meal. Smart woman! So, why I am I telling you about a pasta-free lasagna??
Because it’s an exceptionally delicious Chicken Parmesan Zucchini Lasagna… and it’s amazing. It’s also a KILLER way to use zucchini.
Also, the cheese! The cheese supersedes the carbs, you don’t even miss the pasta. Plus, zucchini lasagna begs for a delicious loaf of crusty bread to go with it. Perfect for dipping into that creamy béchamel sauce. Mmmm.
Okay, but in all seriousness, I do love this recipe. Even my picky family didn’t notice the whole no pasta thing. The chicken and cheese combo had everyone asking for more. I could not have not been happier with the way this pretty (and slightly better-for-you) lasagna turned out. It’s a fairly simple recipe to prepare and is such a HUGE crowd pleaser. I definitely plan on serving it at upcoming family gatherings. It’s also the perfect dish for all your gluten-free friends. Your entertaining problems have been solved, a dish for almost everyone!
All right, let’s make this. Grab your ingredients.
Start out by removing the moisture from your zucchini. Slice the zucchini into 1/8" thick slices using a knife or a mandolin. Sprinkle the zucchini with salt and set aside for 10 minutes. (Zucchini has a lot of water when cooked; salting it takes a lot of the moisture out.) After 10 minutes, blot off the excess moisture with a paper towel.
This is really important, as you do not want your lasagna to be watery!
Next, make your béchamel. It’s really simple, you just need butter, garlic, flour, milk, cream cheese and Parmesan cheese. Doesn’t that look amazing?
And now, we layer. I like to end with a layer of béchamel and cheese and then top with breadcrumbs!
Bake 45 minutes or until the sauce is bubbly and the cheese has melted. Let it stand about 10 minutes before serving. It’s really important to let the lasagna sit before slicing. I promise, this will make cutting into the lasagna so much easier and prettier!
Top with your favorite fresh herbs and serve.
Got to love all that cheesy zucchini goodness!