Make Ahead Keto Chicken Lasagna
This make ahead keto chicken lasagna is a low-carb, creamy, and cheesy dish layered with tender shredded chicken, ricotta, and mozzarella cheese. Perfect for meal prep and easy reheating, it’s a delicious alternative to traditional lasagna without the carbs.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6
Ingredients
2 cups cooked shredded chicken
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup low-carb marinara sauce
1/2 cup heavy cream
2 large eggs
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium zucchini, thinly sliced lengthwise
1 tablespoon olive oil
Instructions
Preheat oven to 375°F (190°C).
In a medium bowl, combine ricotta cheese, heavy cream, eggs, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.
Lightly brush a 9×9 inch baking dish with olive oil.
Spread a thin layer of low-carb marinara sauce on the bottom of the baking dish.
Place a layer of thinly sliced zucchini on top of the sauce to act as the lasagna noodles.
Spread half of the ricotta mixture evenly over the zucchini layer.
Top with half of the shredded chicken, then half of the shredded mozzarella cheese.
Repeat the layering: spread another thin layer of marinara sauce, zucchini slices, remaining ricotta mixture, remaining chicken, and remaining mozzarella cheese.
Sprinkle grated Parmesan cheese evenly over the top layer.
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
Let the lasagna cool for 10 minutes before serving.
To make ahead: assemble the lasagna as directed, cover tightly, and refrigerate for up to 2 days before baking. When ready to bake, add 5-10 minutes to the covered baking time.