INGREDIENTS
15.2-ounce Bertolli® Creamy Alfredo with Cauliflower & Milk
12 ounces Chicken breast, cooked and shredded
8 ounces Whole Milk Ricotta Cheese
1 teaspoon Italian Seasoning
½ teaspoon Salt
½ teaspoon Onion powder
½ teaspoon Garlic powder
1 egg
12 ounces Mozzarella, shredded
24-32 ounces Zucchini, about 5 medium zucchini
INSTRUCTIONS
Using a mandolin thinly slice the zucchini into 1/8 inch slices.
Lay the zucchini on a double layer of paper towels and sprinkle it with salt. Let the zucchini sit for 10 minutes and then pat it dry with another paper towel getting as much moisture off of the zucchini as possible.
Preheat oven to 400 degrees F.
Place the zucchini slices on a baking sheet and bake the zucchini in a 400 degree F. oven for about 20 minutes.
While the zucchini bakes place the ricotta cheese, Italian seasoning, salt, onion powder, garlic powder, and egg in a large bowl and stir to combine.
When the zucchini comes out of the oven set the oven to 375 degrees F.
Spread 1/4 cup of Bertolli Creamy Alfredo with Cauliflower & Milk in the bottom of a greased 11x7 pan.
Remove the zucchini from the baking sheet and begin to create your layers starting with a layer of zucchini on top of the alfredo sauce. We used 9-10 slices of zucchini per layer but you’ll want to use as much as you need to cover the top.
Next spread 6 ounces of shredded chicken over the zucchini.
Top the chicken with ½ cup of sauce.
Sprinkle 4 ounces of mozzarella cheese over the sauce.
Top the mozzarella cheese with ½ cup of the ricotta cheese mixture.
Repeat with a layer of zucchini, chicken, sauce, mozzarella cheese, and ricotta cheese.
Add the third layer of zucchini on top of the ricotta cheese and top with the remaining sauce, and 4 ounces of mozzarella cheese.
Place the lasagna in the oven and bake for 30 minutes uncovered.
