Make Ahead Keto Chicken Lasagna
A delicious low-carb, keto-friendly chicken lasagna made with layers of seasoned shredded chicken, creamy ricotta, mozzarella, and a rich tomato sauce. Perfect for meal prep and can be made ahead for easy reheating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
2 cups cooked shredded chicken
2 cups marinara sauce (no sugar added)
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium zucchini, thinly sliced lengthwise
2 tablespoons olive oil
Fresh basil leaves for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a medium bowl, combine the ricotta cheese, egg, dried Italian seasoning, garlic powder, onion powder, salt, and black pepper. Mix well and set aside.
Heat olive oil in a skillet over medium heat. Add the shredded chicken and half of the marinara sauce. Stir to combine and heat through, about 3-4 minutes.
Prepare a 9×9 inch baking dish by lightly greasing it with olive oil.
Spread a thin layer of marinara sauce on the bottom of the baking dish.
Layer half of the zucchini slices evenly over the sauce.
Spread half of the ricotta mixture over the zucchini slices.
Top the ricotta layer with half of the chicken mixture.
Sprinkle one cup of shredded mozzarella cheese evenly over the chicken.
Repeat the layers: zucchini slices, ricotta mixture, chicken mixture, and mozzarella cheese.
Sprinkle the grated Parmesan cheese evenly on top.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for 10 minutes before slicing.
Garnish with fresh basil leaves if desired and serve.