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Low Carb Chicken Pesto Lasagna with Zucchini Noodles

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! 
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Author Sabra - This Mom's Menu

Ingredients

  • 30 oz ricotta cheese
  • 2 large eggs
  • 1 ½ cups shredded mozzarella cheese divided
  • ½ cup shredded Parmesan cheese divided
  • 1 teaspoon 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

Instructions

  • Preheat the oven to 375 degrees and grease a 9x13" casserole dish.
  • In a large bowl, combine the ricotta, eggs, 1 cup of the mozzarella cheese, ¼ cup of the Parmesan cheese, garlic powder and salt and pepper. 
  • Add about 3 tablespoon 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 ½ of the ricotta mixture, ½ of the remaining pesto and half of the chicken breast. Repeat the layers once more, then top with the remaining ½ cup of mozzarella cheese and ¼ 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!

Notes

Estimated Nutrition info for one serving: 371 calories, 25g fat, 6g carbs, 1g fiber, 28g protein.
5 net carbs!

Nutrition

Calories: 371kcal