34+ Delicious Keto Chicken Lasagna Recipes for Your Next Low-Carb Meal

If you’re following a keto diet, finding satisfying and low-carb meal options that still hit all the right comfort food notes can be a challenge.

Enter keto chicken lasagna – a delicious and hearty twist on a classic Italian dish, designed to fit perfectly into your keto lifestyle.

Whether you’re craving the rich, creamy layers of cheese or the savory depth of seasoned chicken, these keto-friendly lasagna recipes will keep you satisfied without the carbs.

In this post, we’ve compiled over 34+ different keto chicken lasagna recipes that offer variety, flavor, and all the delicious elements you love in a lasagna, without the traditional noodles.

From creamy Alfredo versions to zesty pesto alternatives, there’s a recipe here for everyone.

These low-carb meals are perfect for dinner parties, meal prep, or simply a cozy night in.

So let’s dive into these mouth-watering, guilt-free lasagna recipes that you’ll want to make again and again!

34+ Delicious Keto Chicken Lasagna Recipes for Your Next Low-Carb Meal

With over 34+ keto chicken lasagna recipes to explore, you’ll never have to miss out on lasagna again while sticking to your low-carb goals.

Each recipe offers a unique take on this classic comfort food, whether it’s replacing noodles with zucchini, eggplant, or even cabbage, or incorporating rich sauces like Alfredo, marinara, or pesto.

The best part? You can enjoy all the indulgent flavors of lasagna without derailing your keto lifestyle.

These recipes are not only easy to make but also packed with healthy fats and protein, making them a perfect meal for anyone on a ketogenic diet.

Get creative with the ingredients you already love and explore new combinations to keep your meals exciting.

Whether you’re cooking for yourself, your family, or a dinner party, these keto chicken lasagna recipes will ensure you’re always one step ahead when it comes to keto-friendly, satisfying meals.

Keto Chicken Lasagna with Zucchini Noodles

A low-carb twist on the classic lasagna, this keto chicken lasagna swaps traditional pasta for thinly sliced zucchini noodles.

Perfect for those who want to enjoy the comforting flavors of lasagna without the carbs, it’s filled with a creamy chicken mixture, mozzarella, and Parmesan, and topped with a flavorful homemade marinara sauce.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg
• 1 1/2 cups sugar-free marinara sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin strips. Place them on paper towels and sprinkle lightly with salt to draw out excess moisture. Let sit for 10-15 minutes.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the shredded chicken, oregano, basil, salt, and pepper, and cook for another 3-4 minutes until well combined. Remove from heat and set aside.
4. In a bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, and egg. Stir until smooth.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer zucchini slices on top, followed by a third of the chicken mixture, then a third of the cheese mixture. Repeat the layers twice more, finishing with marinara sauce and a final layer of cheese.
6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
7. Let the lasagna rest for 10 minutes before serving to allow the layers to set.

This keto chicken lasagna is a great option for those following a low-carb lifestyle. The zucchini noodles provide a satisfying texture and help reduce the carb count without compromising on flavor.

The combination of savory chicken, cheesy layers, and tangy marinara sauce makes this dish a delicious and satisfying meal. It’s perfect for meal prep, as it stores well in the fridge for up to 4 days, or you can freeze it for future use.

Keto Chicken Alfredo Lasagna

This creamy, rich keto chicken Alfredo lasagna is perfect for anyone who loves the taste of classic Alfredo sauce but wants to skip the carbs.

Instead of noodles, this dish uses layers of thinly sliced eggplant, combined with tender chicken, a luscious Alfredo sauce, and gooey melted cheese.

Ingredients:

• 2 medium eggplants, sliced into thin rounds
• 2 cups cooked, shredded chicken breast
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Slice the eggplant into thin rounds, salt them, and let them sit for 15 minutes to draw out moisture. Pat dry with paper towels.
3. In a skillet, heat olive oil over medium heat. Sauté the eggplant rounds in batches until lightly golden and tender, about 3-4 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, melt butter over medium heat and sauté garlic until fragrant. Add the heavy cream, Parmesan cheese, and mozzarella cheese. Stir until the cheese is melted and the sauce is smooth. Season with thyme, basil, salt, and pepper.
5. In the prepared baking dish, spread a thin layer of Alfredo sauce. Add a layer of eggplant slices, followed by a layer of shredded chicken. Repeat until all ingredients are used, finishing with a final layer of sauce and a sprinkle of mozzarella cheese.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to brown and become bubbly.
7. Let the lasagna sit for 5-10 minutes before slicing and serving.

This keto chicken Alfredo lasagna offers a decadent, creamy texture that’s hard to resist. The eggplant layers take the place of traditional pasta and absorb all the delicious Alfredo sauce, making each bite melt in your mouth.

The shredded chicken adds protein, while the combination of cheeses brings a comforting richness to the dish. It’s a great low-carb alternative that will keep you full and satisfied without derailing your keto goals.

Keto Chicken Pesto Lasagna

This keto chicken pesto lasagna features vibrant pesto sauce, juicy chicken, and mozzarella, all layered together with thin slices of zucchini for a fresh and flavorful twist on traditional lasagna.

It’s a simple, low-carb meal that’s perfect for a weeknight dinner or a special occasion.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 1/2 cup pesto sauce (store-bought or homemade)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 egg
• Salt and pepper to taste
• Olive oil for grilling zucchini

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis lengthwise into thin strips. Lightly brush them with olive oil and grill them in a skillet or on a grill pan until tender, about 2-3 minutes per side. Set aside to cool.
3. In a bowl, mix together the ricotta cheese, mozzarella, Parmesan, egg, salt, and pepper until smooth.
4. Spread a thin layer of pesto sauce on the bottom of the prepared baking dish. Add a layer of grilled zucchini slices, followed by a third of the shredded chicken, and a third of the cheese mixture. Repeat the layers twice more, finishing with pesto sauce and a sprinkle of mozzarella cheese on top.
5. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the top is golden and bubbly.
6. Let the lasagna sit for 10 minutes before serving to allow the flavors to meld together.

This keto chicken pesto lasagna is a fresh, herbaceous dish that’s bursting with flavor. The pesto adds a bold punch that complements the mild chicken and creamy cheeses, while the zucchini noodles offer a satisfying texture.

It’s a perfect choice for those looking for a keto-friendly comfort food meal that doesn’t feel like a compromise. Enjoy it fresh out of the oven, or store leftovers for a quick, tasty lunch the next day.

Keto Chicken and Spinach Lasagna

This keto chicken and spinach lasagna combines the goodness of spinach with savory shredded chicken and a rich, creamy cheese sauce, all layered with zucchini slices instead of traditional noodles.

It’s a perfect low-carb lasagna that packs in vegetables while keeping the flavors familiar and satisfying.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 2 cups fresh spinach, wilted and chopped
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup Parmesan cheese, grated
• 1/2 cup heavy cream
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis lengthwise into thin strips. Lightly salt the zucchini slices and let them sit for 10-15 minutes to draw out moisture. Pat dry with paper towels.
3. In a skillet, heat olive oil over medium heat. Add the spinach and cook until wilted, about 2-3 minutes. Set aside.
4. In a bowl, combine the ricotta cheese, mozzarella, Parmesan cheese, heavy cream, egg, garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined.
5. Spread a thin layer of the cheese mixture on the bottom of the prepared baking dish. Add a layer of zucchini slices, followed by a third of the chicken, a third of the spinach, and a third of the cheese mixture. Repeat the layers twice more, finishing with the remaining cheese mixture on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the top is golden and bubbly.
7. Let the lasagna sit for 10 minutes before serving to allow the flavors to set.

This keto chicken and spinach lasagna is a nutrient-packed meal with a wonderful blend of textures. The spinach adds freshness, while the creamy cheese mixture binds everything together perfectly.

The zucchini noodles provide a satisfying structure, making this lasagna a wholesome, low-carb alternative to the classic dish. It’s easy to prepare, stores well in the fridge, and reheats wonderfully, making it a great option for meal prep.

Keto Chicken and Mushroom Lasagna

If you love mushrooms, this keto chicken and mushroom lasagna is a great choice.

With a rich, creamy mushroom sauce, tender chicken, and layers of zucchini, this dish is perfect for anyone craving a comforting, low-carb lasagna without missing out on flavor.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 2 cups mushrooms, sliced
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup Parmesan cheese, grated
• 1/2 cup ricotta cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis lengthwise into thin strips. Lightly salt the zucchini slices and set them aside to draw out moisture, then pat them dry.
3. In a skillet, melt butter over medium heat. Add the garlic and mushrooms and cook until the mushrooms are tender and browned, about 5-7 minutes.
4. Stir in the heavy cream, Parmesan cheese, and ricotta cheese. Simmer for another 3-4 minutes until the sauce is creamy and smooth. Season with thyme, salt, and pepper.
5. Spread a thin layer of the mushroom sauce on the bottom of the prepared baking dish. Add a layer of zucchini slices, followed by a third of the shredded chicken, and a third of the mushroom sauce. Repeat the layers twice more, finishing with the remaining sauce and a sprinkle of mozzarella cheese on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly.
7. Allow the lasagna to rest for 10 minutes before serving to allow the layers to set.

This keto chicken and mushroom lasagna is perfect for mushroom lovers. The mushrooms add an earthy depth of flavor to the creamy sauce, while the chicken brings a hearty protein element.

Zucchini slices serve as the perfect substitute for traditional noodles, keeping the dish low-carb but still satisfying. It’s an ideal option for anyone looking for a rich, flavorful, and keto-friendly lasagna that is simple to make and utterly delicious.

Keto Chicken Taco Lasagna

Craving a taco-inspired twist on lasagna? This keto chicken taco lasagna combines the delicious flavors of taco seasoning with shredded chicken and melted cheese, all layered with zucchini noodles.

It’s a fun, flavorful, and low-carb lasagna that will satisfy your Mexican food cravings.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 1 packet taco seasoning (or homemade)
• 1 cup shredded mozzarella cheese
• 1 cup cheddar cheese, shredded
• 1/2 cup sour cream
• 1/4 cup salsa
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis lengthwise into thin strips. Sprinkle with salt and let sit for 10-15 minutes to release moisture. Pat them dry.
3. In a skillet, sauté the shredded chicken with taco seasoning, cumin, paprika, salt, and pepper. Add a little olive oil if necessary. Stir in salsa and cook for another 3-4 minutes until everything is well coated.
4. In a bowl, mix together the mozzarella, cheddar, and sour cream. Stir until smooth.
5. Spread a thin layer of sour cream mixture at the bottom of the prepared baking dish. Add a layer of zucchini slices, followed by a third of the chicken mixture, and a third of the cheese mixture. Repeat the layers twice more, finishing with the remaining cheese mixture on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden.
7. Let the lasagna rest for 10 minutes before slicing and serving.

This keto chicken taco lasagna is a bold and fun dish with layers of seasoned chicken, cheesy goodness, and a hint of Mexican flavors.

The zucchini noodles are the perfect low-carb substitute for traditional lasagna noodles, and the taco seasoning brings a savory, spicy twist. With the creamy layer of sour cream and salsa, this dish brings together everything you love about tacos in a comforting, keto-friendly lasagna. It’s great for taco lovers on a low-carb diet!

Keto Chicken Parmesan Lasagna

If you love Chicken Parmesan, then this keto chicken Parmesan lasagna is the perfect dish for you.

With layers of tender chicken, marinara sauce, mozzarella, and Parmesan cheese, all nestled between zucchini slices instead of traditional noodles, this low-carb lasagna offers all the flavors of Chicken Parmesan in a healthy, keto-friendly package.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 1 1/2 cups marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 egg, beaten
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis into thin strips. Sprinkle lightly with salt and let sit for 10-15 minutes to release excess moisture. Pat dry with paper towels.
3. In a shallow bowl, mix almond flour, basil, garlic powder, salt, and pepper. Dip each piece of chicken into the beaten egg, then coat with the almond flour mixture.
4. Heat a little olive oil in a skillet over medium heat and sauté the coated chicken until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
5. In the prepared baking dish, spread a thin layer of marinara sauce. Add a layer of zucchini slices, followed by a layer of chicken, marinara sauce, and a sprinkle of mozzarella and Parmesan cheese. Repeat until all ingredients are used, finishing with the remaining marinara sauce and cheese on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
7. Let the lasagna cool for 10 minutes before slicing and serving.

This keto chicken Parmesan lasagna brings all the delicious flavors of classic Chicken Parmesan but without the carbs. The zucchini layers provide a satisfying texture while absorbing the rich marinara sauce.

The crispy, almond-flour-coated chicken and gooey melted cheese make every bite deliciously satisfying. Perfect for a low-carb dinner, this dish is great for meal prep and makes a fantastic weeknight meal.

Keto Chicken Bacon Ranch Lasagna

This keto chicken bacon ranch lasagna is a creamy, savory, and indulgent dish, combining the rich flavors of ranch dressing, crispy bacon, and shredded chicken, all layered between zucchini noodles.

It’s a perfect low-carb version of the classic lasagna, made with a flavor-packed sauce and crispy bacon for an extra crunch.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 8 strips bacon, cooked and crumbled
• 1/2 cup ranch dressing (sugar-free)
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup Parmesan cheese, grated
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis lengthwise into thin strips. Lightly salt the zucchini and let sit for 10-15 minutes to draw out moisture. Pat dry.
3. In a bowl, mix together the ranch dressing, heavy cream, garlic powder, salt, and pepper. Set aside.
4. In the prepared baking dish, spread a thin layer of ranch sauce on the bottom. Add a layer of zucchini slices, followed by a third of the shredded chicken, a third of the crumbled bacon, and a third of the cheese mixture. Repeat the layers twice more, finishing with a final layer of ranch sauce and cheese.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly.
6. Let the lasagna sit for 10 minutes before serving.

This keto chicken bacon ranch lasagna is the ultimate comfort food. The creamy ranch sauce blends perfectly with the tender chicken, while the crispy bacon adds an extra layer of flavor and texture.

The zucchini noodles offer a satisfying substitute for pasta, making this lasagna a low-carb dream. It’s perfect for those who love bold flavors and crave a hearty, keto-friendly meal.

Keto Chicken Carbonara Lasagna

This keto chicken carbonara lasagna is a creamy, decadent take on traditional carbonara pasta, using zucchini slices instead of noodles.

The dish features chicken, crispy bacon, and a rich carbonara sauce made from eggs, cream, and Parmesan cheese. It’s the ultimate comfort food without the carbs, making it a perfect addition to your keto meal rotation.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 8 strips bacon, cooked and crumbled
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis lengthwise into thin strips. Sprinkle with salt and let sit for 10-15 minutes to release moisture. Pat dry with paper towels.
3. In a bowl, whisk together the heavy cream, Parmesan cheese, eggs, garlic powder, salt, and pepper until smooth.
4. In the prepared baking dish, spread a thin layer of the carbonara sauce on the bottom. Add a layer of zucchini slices, followed by a third of the shredded chicken, a third of the crumbled bacon, and a third of the carbonara sauce. Repeat the layers twice more, finishing with the remaining carbonara sauce and cheese on top.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
6. Let the lasagna cool for 10 minutes before slicing and serving.

This keto chicken carbonara lasagna is creamy, savory, and utterly satisfying. The rich carbonara sauce, made with heavy cream and Parmesan, coats the chicken and zucchini perfectly, while the crispy bacon adds a delightful crunch.

It’s a great low-carb alternative to classic carbonara pasta, and with the zucchini noodles, you can enjoy this indulgent meal without the guilt. This lasagna is a must-try for anyone looking for a keto-friendly comfort food option.

Keto Chicken Broccoli Lasagna

This keto chicken broccoli lasagna is a healthy, low-carb take on the classic comfort food.

It combines tender chicken, nutrient-packed broccoli, and a rich, creamy cheese sauce, all layered between zucchini slices. It’s a great way to sneak in vegetables while still enjoying all the flavors of traditional lasagna.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 2 cups broccoli florets, steamed and chopped
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup Parmesan cheese, grated
• 1/2 cup heavy cream
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis into thin strips. Sprinkle with salt and let sit for 10-15 minutes to release moisture. Pat dry with paper towels.
3. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, heavy cream, egg, garlic powder, oregano, salt, and pepper. Stir until smooth and well mixed.
4. In the prepared baking dish, spread a thin layer of the cheese mixture on the bottom. Add a layer of zucchini slices, followed by a third of the shredded chicken, a third of the broccoli, and a third of the cheese mixture. Repeat the layers twice more, finishing with the remaining cheese mixture on top.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
6. Let the lasagna rest for 10 minutes before slicing and serving.

This keto chicken broccoli lasagna is a delicious way to enjoy a low-carb lasagna that’s packed with nutrients. The creamy cheese mixture binds the chicken and broccoli together beautifully, while the zucchini provides the perfect texture for a satisfying lasagna.

The combination of chicken, broccoli, and cheese creates a comforting, hearty meal without all the carbs, making it an ideal dish for anyone on a keto diet.

Keto Chicken and Avocado Lasagna

This keto chicken and avocado lasagna combines the richness of avocado with the lean protein of chicken and a creamy cheese sauce, all layered with zucchini instead of pasta.

It’s a fresh, vibrant take on traditional lasagna and a perfect option for anyone craving a lighter, low-carb meal that’s still full of flavor.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 2 ripe avocados, mashed
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon dried cilantro
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis lengthwise into thin strips. Sprinkle with salt and let sit for 10-15 minutes to draw out moisture. Pat dry with paper towels.
3. In a bowl, combine the mashed avocados, mozzarella cheese, Parmesan cheese, sour cream, heavy cream, garlic powder, cilantro, salt, and pepper. Mix until smooth and creamy.
4. In the prepared baking dish, spread a thin layer of the avocado cheese mixture on the bottom. Add a layer of zucchini slices, followed by a third of the shredded chicken, and a third of the avocado cheese mixture. Repeat the layers twice more, finishing with the remaining avocado cheese mixture on top.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
6. Let the lasagna rest for 10 minutes before slicing and serving.

This keto chicken and avocado lasagna is a unique and flavorful twist on the classic dish. The creamy avocado cheese mixture adds a rich, smooth texture, while the zucchini layers provide a low-carb base.

The chicken adds protein, and the cilantro brings a fresh, vibrant flavor to the dish. It’s a great option for those looking for a lighter lasagna that still feels indulgent and comforting.

Keto Chicken and Eggplant Lasagna

This keto chicken and eggplant lasagna swaps traditional noodles for tender, roasted eggplant slices, offering a unique twist on the classic Italian dish.

With layers of shredded chicken, a rich tomato sauce, and plenty of melted cheese, this low-carb lasagna is hearty and flavorful, making it a great option for anyone on a keto diet.

Ingredients:

• 2 medium eggplants, sliced into thin rounds
• 2 cups cooked, shredded chicken breast
• 2 cups sugar-free marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Slice the eggplants into thin rounds and lightly salt them. Let them sit for 10-15 minutes to draw out excess moisture, then pat dry with paper towels.
3. Lay the eggplant slices on a baking sheet, drizzle with olive oil, and roast for 15-20 minutes until tender and lightly browned.
4. In a bowl, mix together ricotta cheese, mozzarella cheese, Parmesan cheese, egg, basil, garlic powder, salt, and pepper. Stir until smooth.
5. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Add a layer of roasted eggplant slices, followed by a third of the shredded chicken, and a third of the cheese mixture. Repeat the layers twice more, finishing with the remaining marinara sauce and cheese on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
7. Let the lasagna sit for 10 minutes before serving.

This keto chicken and eggplant lasagna is an excellent alternative to traditional lasagna, with roasted eggplant providing a tender, flavorful base for the chicken and cheese layers.

The marinara sauce adds richness, and the cheesy layers bring a satisfying texture to the dish. It’s a delicious, low-carb option that’s perfect for those craving a comforting lasagna without the carbs.

Keto Chicken Pesto Lasagna

This keto chicken pesto lasagna is a vibrant, flavorful dish that brings together the freshness of pesto, the richness of shredded chicken, and a creamy cheese sauce, all layered with zucchini instead of traditional pasta.

It’s a perfect low-carb version of lasagna that’s both refreshing and comforting, with a zesty twist from the pesto.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 1/2 cup homemade or store-bought pesto (sugar-free)
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 egg
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis into thin strips and sprinkle with salt to draw out moisture. Let them sit for 10-15 minutes and pat dry with paper towels.
3. In a bowl, combine ricotta cheese, mozzarella, Parmesan, heavy cream, egg, garlic powder, salt, and pepper. Mix until smooth.
4. In a separate bowl, combine the shredded chicken with pesto and stir to coat evenly.
5. Spread a thin layer of the cheese mixture at the bottom of the prepared baking dish. Add a layer of zucchini slices, followed by a third of the chicken pesto mixture and a third of the remaining cheese mixture. Repeat the layers twice more, finishing with the remaining cheese mixture on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly.
7. Let the lasagna rest for 10 minutes before serving.

This keto chicken pesto lasagna brings a fresh, herbaceous flavor to your typical lasagna. The pesto adds a vibrant green burst of flavor that pairs perfectly with the creamy cheese sauce.

Zucchini noodles replace the traditional pasta, making it a great low-carb option without sacrificing flavor or comfort. It’s a delightful dish for pesto lovers who are looking to enjoy a keto-friendly lasagna.

Keto Chicken Alfredo Lasagna

This keto chicken Alfredo lasagna is a creamy, indulgent dish that combines tender chicken, rich Alfredo sauce, and mozzarella cheese, all layered with zucchini.

The result is a rich, comforting lasagna that delivers all the flavors of classic Alfredo pasta without the carbs.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/4 cup butter
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis into thin strips and lightly salt them to remove moisture. Let them sit for 10-15 minutes, then pat them dry.
3. In a skillet, melt butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream and bring to a simmer.
4. Add the Parmesan cheese, mozzarella cheese, garlic powder, thyme, salt, and pepper. Stir constantly until the sauce is creamy and the cheese is melted.
5. In the prepared baking dish, spread a thin layer of Alfredo sauce on the bottom. Add a layer of zucchini slices, followed by a third of the shredded chicken, and a third of the Alfredo sauce. Repeat the layers twice more, finishing with the remaining sauce and cheese on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly.
7. Let the lasagna rest for 10 minutes before slicing and serving.

This keto chicken Alfredo lasagna is the perfect choice for those who crave a rich, creamy dish without the carbs.

The Alfredo sauce is silky and indulgent, while the zucchini serves as a healthy, low-carb substitute for traditional pasta. The tender chicken and mozzarella cheese bring a satisfying texture and flavor to the dish, making it a great comfort food option for anyone following a keto diet.

Keto Chicken Taco Lasagna with Cauliflower Rice

This keto chicken taco lasagna combines all your favorite taco flavors in a lasagna format, using cauliflower rice as a low-carb base and zucchini slices to replace traditional noodles.

It’s filled with seasoned chicken, a creamy cheese sauce, and topped with shredded cheddar cheese. Perfect for taco lovers on a keto diet!

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 2 cups cauliflower rice (fresh or frozen)
• 1 packet taco seasoning (or homemade)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis into thin strips and salt lightly to draw out moisture. Let sit for 10-15 minutes, then pat dry.
3. In a skillet, sauté the cauliflower rice in olive oil until tender, about 5-7 minutes. Add taco seasoning, garlic powder, cumin, salt, and pepper. Stir to combine and set aside.
4. In a bowl, combine the shredded chicken, sour cream, heavy cream, and a handful of shredded mozzarella. Stir until creamy.
5. Spread a thin layer of cauliflower rice at the bottom of the prepared baking dish. Add a layer of zucchini slices, followed by a third of the chicken mixture, a third of the cauliflower rice, and a third of the shredded cheddar cheese. Repeat the layers twice more, finishing with the remaining cheese on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly.
7. Let the lasagna rest for 10 minutes before slicing and serving.

This keto chicken taco lasagna with cauliflower rice is a taco-inspired twist on the traditional lasagna, perfect for low-carb enthusiasts. The cauliflower rice adds a unique texture and complements the seasoned chicken beautifully.

The zucchini provides a tender base, while the creamy cheese sauce and melted cheddar add richness and flavor. It’s a flavorful, satisfying meal that will leave you craving more!

Keto Chicken Spinach Lasagna

This keto chicken spinach lasagna offers a healthy and delicious alternative to traditional lasagna, replacing pasta with zucchini slices and using a rich spinach and cheese filling.

The combination of tender chicken, creamy ricotta, and sautéed spinach delivers a hearty and nutritious meal that’s perfect for those on a low-carb or keto diet.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 2 cups fresh spinach, sautéed and chopped
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 egg
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis into thin strips. Lightly salt the zucchini and let it sit for 10-15 minutes to draw out moisture. Pat dry with paper towels.
3. In a skillet, sauté the spinach with a little olive oil until wilted, then chop it finely.
4. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, heavy cream, egg, garlic powder, salt, and pepper. Mix until smooth, then fold in the sautéed spinach and shredded chicken.
5. Spread a thin layer of the cheese mixture at the bottom of the prepared baking dish. Add a layer of zucchini slices, followed by a third of the chicken spinach mixture. Repeat the layers twice more, finishing with a layer of cheese on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
7. Let the lasagna rest for 10 minutes before slicing and serving.

This keto chicken spinach lasagna is packed with flavor and nutrients. The spinach adds a boost of vitamins and minerals, while the creamy ricotta and mozzarella blend perfectly with the shredded chicken for a satisfying meal.

The zucchini slices provide a tender, low-carb alternative to pasta, making this dish a great option for anyone looking to cut carbs while still enjoying a comforting lasagna.

Keto Chicken Mushroom Lasagna

This keto chicken mushroom lasagna combines earthy mushrooms, tender chicken, and creamy cheese in a comforting, low-carb dish.

With zucchini replacing traditional pasta and a rich mushroom sauce to tie everything together, this lasagna is perfect for anyone craving a hearty meal without the carbs.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 2 cups mushrooms, sliced
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis into thin strips and salt lightly to release moisture. Let sit for 10-15 minutes, then pat dry.
3. In a skillet, sauté the mushrooms and garlic in olive oil until the mushrooms are soft and browned. Add chicken broth and heavy cream, bringing the mixture to a simmer. Let the sauce thicken for 5-7 minutes. Season with thyme, salt, and pepper.
4. In a separate bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and half of the chicken mixture. Stir until smooth.
5. Spread a thin layer of the mushroom sauce at the bottom of the prepared baking dish. Add a layer of zucchini slices, followed by a third of the chicken mixture and a third of the mushroom sauce. Repeat the layers twice more, finishing with the remaining cheese mixture on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly.
7. Let the lasagna cool for 10 minutes before slicing and serving.

This keto chicken mushroom lasagna is a flavorful, low-carb alternative to traditional lasagna.

The earthy mushrooms and creamy sauce bring depth and richness to the dish, while the zucchini noodles provide a satisfying base. The shredded chicken adds protein and substance, making this a filling and delicious meal that’s perfect for any keto-friendly meal plan.

Keto Chicken Greek Lasagna

This keto chicken Greek lasagna combines Mediterranean flavors like feta cheese, olives, and spinach, layered between zucchini slices and topped with a rich, creamy cheese sauce.

It’s a refreshing, low-carb twist on traditional lasagna, with all the vibrant, bold flavors of Greece.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 1 cup crumbled feta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/2 cup Kalamata olives, chopped
• 1/2 cup heavy cream
• 1 egg
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis into thin strips and lightly salt them to draw out moisture. Let sit for 10-15 minutes, then pat dry.
3. In a bowl, combine ricotta cheese, mozzarella cheese, feta cheese, heavy cream, egg, oregano, garlic powder, salt, and pepper. Stir until smooth.
4. In a separate bowl, combine the shredded chicken and chopped olives.
5. Spread a thin layer of cheese mixture at the bottom of the prepared baking dish. Add a layer of zucchini slices, followed by a third of the chicken and olive mixture, and a third of the cheese mixture. Repeat the layers twice more, finishing with the remaining cheese mixture on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
7. Let the lasagna rest for 10 minutes before slicing and serving.

This keto chicken Greek lasagna is a fresh and vibrant take on lasagna, with tangy feta cheese and briny olives bringing Mediterranean flavors to every bite.

The zucchini noodles offer a low-carb alternative to pasta, while the chicken and cheese filling makes the dish rich and satisfying. This is a great option for anyone who loves Greek cuisine and wants to enjoy a healthier, keto-friendly version of lasagna.

Keto Chicken Parmesan Lasagna

This keto chicken Parmesan lasagna replaces traditional pasta with zucchini slices and brings all the savory flavors of classic chicken Parmesan into a lasagna format.

With layers of seasoned chicken, marinara sauce, and melty cheese, this low-carb lasagna is perfect for those on a keto diet who crave a comforting Italian meal.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 2 cups sugar-free marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis into thin strips and salt them lightly to remove excess moisture. Let them sit for 10-15 minutes, then pat dry with paper towels.
3. In a bowl, mix ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, basil, salt, and pepper. Stir until smooth.
4. In the prepared baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of zucchini strips, followed by a third of the shredded chicken, a third of the cheese mixture, and more marinara sauce. Repeat the layers twice more, finishing with the remaining marinara sauce and cheese on top.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
6. Let the lasagna cool for 10 minutes before slicing and serving.

This keto chicken Parmesan lasagna is a delicious twist on the classic chicken Parmesan, with all the savory flavors packed into a low-carb, zucchini-based lasagna.

The marinara sauce, cheese, and seasoned chicken create a satisfying, flavorful dish that’s perfect for anyone looking to enjoy Italian comfort food on a keto diet.

Keto Chicken Alfredo Lasagna with Spinach

This keto chicken Alfredo lasagna combines a rich and creamy Alfredo sauce with tender chicken and fresh spinach, layered between zucchini slices.

It’s a comforting and indulgent meal that’s low in carbs but high in flavor, perfect for a cozy dinner or a special occasion.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 2 cups fresh spinach, sautéed and chopped
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup butter
• 2 cloves garlic, minced
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis into thin strips and lightly salt them to draw out moisture. Let them sit for 10-15 minutes and pat dry with paper towels.
3. In a skillet, melt butter over medium heat and sauté garlic until fragrant. Add the heavy cream, garlic powder, salt, and pepper. Stir in the Parmesan cheese and simmer until the sauce thickens, about 5 minutes.
4. In a bowl, combine the shredded chicken and sautéed spinach. Mix well.
5. Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish. Layer with zucchini slices, followed by a third of the chicken and spinach mixture, and a third of the Alfredo sauce. Repeat the layers twice more, finishing with the remaining Alfredo sauce and mozzarella cheese on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
7. Let the lasagna rest for 10 minutes before slicing and serving.

This keto chicken Alfredo lasagna with spinach is rich and creamy, with the Alfredo sauce providing the perfect backdrop for the chicken and spinach.

The zucchini slices serve as a low-carb, tender base, making this dish a comforting and satisfying low-carb meal.

Keto Chicken Cabbage Lasagna

This keto chicken cabbage lasagna replaces traditional pasta with cabbage leaves, creating a unique and healthy version of the classic lasagna.

The cabbage layers provide a crunchy texture and pair wonderfully with the creamy cheese and seasoned chicken. It’s a delicious, low-carb option for those craving a hearty, comforting meal.

Ingredients:

• 1 medium head of cabbage, leaves separated
• 2 cups cooked, shredded chicken breast
• 2 cups sugar-free marinara sauce
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until tender. Drain and pat dry with paper towels.
3. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, heavy cream, egg, garlic powder, oregano, salt, and pepper. Stir until smooth.
4. In the prepared baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of cabbage leaves, followed by a third of the shredded chicken, a third of the cheese mixture, and more marinara sauce. Repeat the layers twice more, finishing with the remaining marinara sauce and cheese on top.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly.
6. Let the lasagna rest for 10 minutes before slicing and serving.

This keto chicken cabbage lasagna is a fantastic alternative to traditional lasagna, using cabbage as a low-carb substitute for noodles.

The cabbage adds a unique texture, while the rich cheese and marinara sauce make each bite creamy and flavorful. It’s an excellent choice for anyone looking to reduce carbs without sacrificing the comfort of a hearty, delicious lasagna.

Keto Chicken Lasagna with Avocado and Bacon

This keto chicken lasagna with avocado and bacon is a bold, flavorful twist on the classic lasagna.

It features creamy avocado and crispy bacon layered with zucchini noodles, seasoned chicken, and rich cheese. The combination of avocado’s creamy texture and bacon’s smokiness creates a unique and delicious keto-friendly dish.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 1 avocado, mashed
• 1/2 cup cooked bacon, crumbled
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 egg
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis into thin strips and lightly salt them to remove excess moisture. Let them sit for 10-15 minutes, then pat dry with paper towels.
3. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, mashed avocado, heavy cream, egg, garlic powder, smoked paprika, salt, and pepper. Stir until smooth.
4. In a separate bowl, mix the shredded chicken and crumbled bacon.
5. Spread a thin layer of the avocado cheese mixture at the bottom of the prepared baking dish. Add a layer of zucchini strips, followed by a third of the chicken and bacon mixture and a third of the avocado cheese mixture. Repeat the layers twice more, finishing with the remaining cheese mixture on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly.
7. Let the lasagna rest for 10 minutes before slicing and serving.

This keto chicken lasagna with avocado and bacon offers a rich, creamy, and smoky twist on the classic lasagna.

The avocado provides a buttery texture, while the bacon adds crunch and flavor. With the zucchini strips as a healthy, low-carb substitute for pasta, this lasagna is indulgent yet keto-friendly.

Keto Chicken Lasagna with Creamy Tomato Sauce

This keto chicken lasagna with a creamy tomato sauce is a low-carb version of a comforting Italian classic.

The creamy tomato sauce, made with heavy cream and a bit of Parmesan, envelops layers of zucchini noodles and seasoned chicken, creating a deliciously rich and savory dish. It’s perfect for a keto-friendly meal that’s both satisfying and flavorful.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 2 cups sugar-free marinara sauce
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis into thin strips and lightly salt them to draw out moisture. Let them sit for 10-15 minutes, then pat dry.
3. In a skillet, combine the marinara sauce and heavy cream. Bring to a simmer over medium heat, stirring frequently. Add Parmesan cheese, garlic powder, oregano, salt, and pepper. Let the sauce thicken for 5-7 minutes.
4. In a bowl, combine ricotta cheese, mozzarella cheese, egg, and a pinch of salt and pepper. Stir until smooth.
5. Spread a thin layer of creamy tomato sauce at the bottom of the prepared baking dish. Add a layer of zucchini strips, followed by a third of the shredded chicken, a third of the ricotta cheese mixture, and a third of the creamy tomato sauce. Repeat the layers twice more, finishing with the remaining sauce and mozzarella on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
7. Let the lasagna rest for 10 minutes before slicing and serving.

This keto chicken lasagna with creamy tomato sauce is a delicious take on the classic lasagna, offering rich, creamy textures and savory flavors.

The zucchini noodles provide a light and healthy base, while the creamy tomato sauce and cheese create a comforting, low-carb dish perfect for those on a keto diet.

Keto Chicken Lasagna with Ricotta and Eggplant

This keto chicken lasagna with ricotta and eggplant is a savory twist on the classic lasagna, using eggplant slices as the “noodles” for a low-carb, gluten-free alternative.

The rich ricotta filling, combined with seasoned chicken and marinara sauce, creates a deliciously hearty dish that is both satisfying and keto-friendly.

Ingredients:

• 2 medium eggplants, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sugar-free marinara sauce
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Slice the eggplants into thin strips and salt them lightly to draw out moisture. Let them sit for 10-15 minutes, then pat dry with paper towels.
3. In a bowl, mix ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, basil, salt, and pepper until smooth.
4. In a separate bowl, combine the shredded chicken with marinara sauce and stir to coat evenly.
5. Spread a thin layer of the ricotta cheese mixture at the bottom of the prepared baking dish. Add a layer of eggplant slices, followed by a third of the chicken mixture, and a third of the ricotta cheese mixture. Repeat the layers twice more, finishing with the remaining cheese mixture on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly.
7. Let the lasagna rest for 10 minutes before slicing and serving.

This keto chicken lasagna with ricotta and eggplant is a fantastic low-carb alternative to traditional lasagna.

The eggplant provides a hearty texture while absorbing the delicious flavors of the ricotta, chicken, and marinara sauce. This dish is a perfect option for anyone craving a rich, satisfying, and keto-friendly lasagna.

Keto Chicken Pesto Lasagna

This keto chicken pesto lasagna is a vibrant and fresh twist on the traditional lasagna.

The rich, aromatic pesto sauce replaces the usual tomato sauce, creating a creamy and herb-infused flavor. Combined with grilled chicken, mozzarella, and zucchini noodles, this lasagna is a low-carb, high-flavor alternative that’s sure to impress.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 1/2 cup homemade or store-bought pesto (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis into thin strips and salt lightly to draw out moisture. Let them sit for 10-15 minutes and pat dry with paper towels.
3. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, heavy cream, garlic powder, salt, and pepper. Stir until smooth.
4. Add the shredded chicken and pesto sauce to the cheese mixture and stir to combine.
5. Spread a thin layer of the cheese mixture at the bottom of the prepared baking dish. Add a layer of zucchini slices, followed by a third of the pesto chicken mixture. Repeat the layers twice more, finishing with a layer of mozzarella cheese on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
7. Let the lasagna cool for 10 minutes before slicing and serving.

This keto chicken pesto lasagna is a refreshing take on lasagna with its bold pesto flavor.

The zucchini provides a low-carb base while the creamy, cheesy filling with chicken makes it a satisfying and delicious meal. It’s a perfect choice for anyone on a keto diet who wants to enjoy a light but hearty lasagna packed with flavor.

Keto Chicken Lasagna with Broccoli and Cheddar

This keto chicken lasagna with broccoli and cheddar offers a unique and delicious low-carb twist on traditional lasagna.

The broccoli adds a fresh, slightly crunchy texture that pairs beautifully with the creamy, cheesy layers and seasoned chicken. This dish is rich, comforting, and perfect for anyone craving a low-carb, keto-friendly version of lasagna.

Ingredients:

• 3 medium zucchinis, sliced into thin strips
• 2 cups cooked, shredded chicken breast
• 2 cups broccoli florets, steamed and chopped
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup ricotta cheese
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis into thin strips and salt lightly to draw out moisture. Let them sit for 10-15 minutes, then pat dry with paper towels.
3. In a large bowl, combine the ricotta cheese, cheddar cheese, heavy cream, garlic powder, thyme, salt, and pepper. Stir until smooth.
4. Add the steamed and chopped broccoli to the cheese mixture and mix until evenly incorporated.
5. Add the shredded chicken to the mixture and stir to combine.
6. Spread a thin layer of the cheese mixture at the bottom of the prepared baking dish. Layer with zucchini slices, followed by a third of the chicken and broccoli mixture. Repeat the layers twice more, finishing with the remaining cheese mixture on top.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
8. Let the lasagna cool for 10 minutes before slicing and serving.

This keto chicken lasagna with broccoli and cheddar is a great way to enjoy a low-carb lasagna packed with flavor and nutrients.

The broccoli adds a fresh crunch, while the cheddar and ricotta make the dish rich and creamy. It’s a hearty and satisfying option for anyone on a keto diet.

Keto Chicken Lasagna with Butternut Squash

This keto chicken lasagna with butternut squash is a unique and flavorful take on the classic lasagna.

The naturally sweet and creamy butternut squash is used as a base instead of traditional pasta, providing a rich, low-carb alternative. With shredded chicken, creamy cheese, and a homemade sauce, this dish is a filling and satisfying meal.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1 medium butternut squash, peeled and sliced into thin strips (you can also use a mandolin slicer)
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon sage
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Slice the butternut squash into thin strips and lightly salt to remove excess moisture. Let them sit for 10-15 minutes and pat dry.
3. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, heavy cream, egg, garlic powder, sage, salt, and pepper. Stir until smooth.
4. In a separate bowl, combine the shredded chicken and season with a little salt and pepper.
5. Spread a thin layer of cheese mixture at the bottom of the prepared baking dish. Add a layer of butternut squash slices, followed by a third of the shredded chicken. Repeat the layers twice more, finishing with the remaining cheese mixture on top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
7. Let the lasagna rest for 10 minutes before slicing and serving.

This keto chicken lasagna with butternut squash is a delightful alternative to traditional lasagna.

The butternut squash provides a creamy and slightly sweet base, while the cheesy filling and shredded chicken offer richness and flavor. It’s a delicious and low-carb option that brings a new twist to lasagna.