Low Carb Chicken Lasagna – The Cheesy, Creamy, Keto‑Friendly Italian Casserole You’ll Make on Repeat

There are lasagnas that are delicious but loaded with carbs, and then there is this Low Carb Chicken Lasagna – the kind of cheesy, creamy, comforting Italian casserole that lets you enjoy all the flavors of a classic lasagna without the pasta. Imagine layers of tender shredded chicken, a rich and creamy Alfredo‑style sauce, spinach, ricotta, and plenty of melted mozzarella and Parmesan, all nestled between thin slices of zucchini or low‑carb lasagna noodles. Every bite is cheesy, savory, and deeply satisfying – and you will never miss the traditional noodles. If you are searching for a low carb chicken lasagna recipe that is perfect for keto, gluten‑free, or simply a healthier dinner, this is the one.

Whether you need a family‑friendly meal, a make‑ahead casserole, or a way to use up leftover chicken, this low carb lasagna delivers. It is packed with protein, loaded with vegetables, and has all the comfort of the original Italian classic. This keto chicken lasagna will become a staple in your kitchen.

In this complete guide, you will learn how to make the perfect low carb chicken lasagna, including pro tips for preventing watery zucchini, delicious variations (use eggplant, add mushrooms, or make a tomato‑based version), storage and freezing instructions, and why this dish is a game‑changer for low‑carb eating. Let’s preheat that oven.

Why This Low Carb Chicken Lasagna Is a Keto Dream

This lasagna is naturally low in carbs (under 8g net carbs per serving), packed with protein (from chicken, ricotta, and cheese), loaded with healthy fats, gluten‑free and grain‑free, and incredibly creamy and satisfying. Instead of traditional pasta, you can use thinly sliced zucchini, eggplant, or even low‑carb lasagna sheets made from egg or cheese. The creamy sauce is a simple Alfredo‑style made with heavy cream, Parmesan, and garlic – no flour needed. The shredded chicken adds bulk and flavor. This is a high protein low carb dinner that will fool even the most dedicated pasta lover.

Here is why you will love it:

Only 25 minutes of active prep – Then bake and enjoy.

Under 8g net carbs per serving – Perfect for keto and low‑carb diets.

Incredibly cheesy and creamy – The ultimate comfort food.

Customizable – Use rotisserie chicken, add spinach, or make a spicy version.

Great for meal prep and freezing – Tastes even better the next day.

Kid‑friendly and adult‑loved – A guaranteed hit.

Naturally gluten‑free – No special flours needed.

Once you try this easy keto chicken lasagna, you will never miss carb‑heavy pasta again.

The Complete Low Carb Chicken Lasagna Recipe

This recipe serves 8 people. It fits a 9×13 inch baking dish and can easily be doubled.

Ingredients – For the “Noodles”:

3 medium zucchini (about 2 lbs), sliced lengthwise into ¼‑inch thick strips

OR 1 package low‑carb lasagna sheets (palmini or egg crepes)

1 teaspoon salt (for sweating zucchini)

Ingredients – For the Chicken Filling:

3 cups cooked shredded chicken (rotisserie chicken works perfectly)

1 tablespoon olive oil

½ cup diced onion (optional, omit for lower carb)

3 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon black pepper

Ingredients – For the Creamy Alfredo Sauce:

2 cups (480ml) heavy cream

½ cup (120ml) low‑sodium chicken broth

1 cup (100g) grated Parmesan cheese

4 oz (113g) cream cheese, softened and cut into cubes

3 cloves garlic, minced

¼ teaspoon nutmeg (optional, for depth)

Salt and black pepper to taste

Ingredients – For the Ricotta Layer:

15 oz (425g) whole milk ricotta cheese

1 large egg

½ cup (50g) grated Parmesan cheese

2 tablespoons fresh parsley or basil, chopped

½ teaspoon salt

¼ teaspoon black pepper

For the Topping:

• 2 cups (8 oz / 226g) shredded mozzarella cheese
• ½ cup (50g) grated Parmesan cheese
• Optional: fresh basil for garnish

Equipment:

• 9×13 inch baking dish
• Large skillet
• Saucepan
• Whisk
• Cutting board and knife
• Paper towels

Step‑by‑Step Instructions

Step 1 – Prepare the Zucchini Noodles (If Using)

Slice the zucchini lengthwise into ¼‑inch thick strips. You can use a mandoline for even slices. Lay the strips on a paper towel‑lined baking sheet. Sprinkle with 1 teaspoon of salt and let sit for 20‑30 minutes. This draws out excess moisture, preventing a watery lasagna. After 30 minutes, pat the zucchini strips dry with paper towels. If you are using low‑carb lasagna sheets (like palmini), rinse and drain according to package instructions.

Step 2 – Preheat and Prepare the Dish

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with non‑stick spray or a little butter.

Step 3 – Make the Chicken Filling

In a large skillet over medium heat, add the olive oil. If using onion, sauté for 3‑4 minutes until softened. Add the minced garlic and cook for 30 seconds. Add the shredded chicken, Italian seasoning, and black pepper. Stir to combine and heat through (about 2‑3 minutes). Remove from heat and set aside.

Step 4 – Make the Creamy Alfredo Sauce

In a medium saucepan over medium heat, combine the heavy cream, chicken broth, minced garlic, and cream cheese. Whisk constantly until the cream cheese is melted and the mixture is smooth. Reduce heat to low. Add the grated Parmesan cheese and nutmeg (if using). Whisk until the cheese is melted and the sauce is thick and creamy. Do not let it boil. Season with salt and pepper to taste. Remove from heat.

Step 5 – Make the Ricotta Layer

In a medium bowl, combine the ricotta cheese, egg, ½ cup of Parmesan cheese, fresh parsley or basil, salt, and pepper. Mix until smooth and well combined.

Step 6 – Assemble the Lasagna

Spread a thin layer of the Alfredo sauce (about ½ cup) on the bottom of the prepared baking dish. Arrange a single layer of zucchini strips (or low‑carb noodles) over the sauce. Spread half of the ricotta mixture over the zucchini. Top with half of the shredded chicken. Sprinkle with ½ cup of mozzarella cheese. Drizzle with about ½ cup of Alfredo sauce. Repeat the layers: zucchini, remaining ricotta, remaining chicken, another ½ cup of mozzarella, and another ½ cup of Alfredo sauce. Finish with a final layer of zucchini. Top with the remaining Alfredo sauce, the remaining mozzarella cheese, and the ½ cup of Parmesan cheese.

Step 7 – Bake

Cover the baking dish with aluminum foil. Bake at 375°F for 30 minutes. Remove the foil and bake for an additional 15‑20 minutes, until the cheese is golden and bubbly and the lasagna is heated through. If the top is browning too quickly, tent with foil.

Step 8 – Rest and Serve

Let the lasagna rest for 10‑15 minutes before slicing. This allows the layers to set. Garnish with fresh basil. Serve hot.