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Zucchini Noodle White Chicken Lasagna

Zucchini Noodle White Chicken Lasagna

 

I never thought I’d say this, but I’ve come to prefer thinly sliced zucchini noodles in place of pasta. To me, they have a more interesting flavor and texture than pasta, and the zucchini ribbons layer so beautifully! It also never hurts to swap in some veggies when you can.

One of my favorite things about this dish is how gift-able it is. One of my friends recently had a baby, and dishes like this are perfect to give to those needing meals during a busy time. This dish even freezes well!

 

Other than the zucchini noodles, this is a pretty classic white lasagna. It has a creamy bechamel sauce and is layered with a ricotta cheese mixture and finely chopped chicken. Let’s get started!

Slice up some zucchinis either with a mandolin or a knife.

 

 

Grill them over high heat for 90 seconds on each side, just to cook them slightly.

 

 

Start the bechamel sauce by grabbing a stick of butter.

 

 

Melt the Land O Lakes® Salted Butter in a large pan and add some onions and garlic. Cook for five minutes until softened, then add a 1/2 cup of flour.

 

 

Whisk that in until it forms a paste.

 

 

Whisk in 3 cups of milk, and boil until thickened. Turn off the heat and add some mozzarella cheese.

 

 

The sauce is done!

For the filling, combine whole milk ricotta, mozzarella cheese, parmesan cheese, egg, salt, and pepper.

 

 

For the last component, chop up some cooked chicken breast really well, so that it almost resembles the texture of ground meat.

 

 

Cover the bottom of an 8×11 baking dish with sauce, then add a single layer of grilled zucchini.

 

 

Spread an even layer of the ricotta mixture over the top.

 

 

Sprinkle on some cooked chicken.

 

 

Then spread on a bit more sauce.

 

 

Now repeat this several times over!

 

 

Bake the zucchini noodle lasagna for 40 minutes until the sauce is bubbling and the cheese is lightly golden.

Garnish with fresh basil on top.

 

 

Enjoy!

 

Zucchini Noodle White Chicken Lasagna

Yield: 1 8x11-inch pan of lasagna

ESTIMATED TIME: 70 minutes

 

Ingredients
· 3 pounds zucchini 
· ½ cup Land O Lakes® Salted Butter 
· 1 cup chopped yellow onion 
· 1 clove garlic, minced 
· 1/2 cup all-purpose flour 
· 3 cups milk 
· 3 cups mozzarella cheese, divided 
· 2 cups whole milk ricotta cheese 
· 1 cup grated parmesan cheese 
· 1 large egg 
· salt 
· black pepper 
· 3 cups finely chopped cooked chicken 
· fresh basil, for garnish

 

Directions:
Preheat the oven to 350 degrees F.
Use a mandolin or a sharp knife to slice the zucchini into long thin “noodles.” If using a mandolin, I recommend the medium setting so the zucchini noodles aren’t too thin. Season the zucchini with salt on both sides and grill over high heat for 90 seconds on each side, to cook the zucchini slightly and cook off some moisture. Remove the zucchini from the grill and set aside for later.
Melt the Land O Lakes® Butter in a large skillet and add the onion and garlic. Cook for 5 minutes, until the onion softens slightly. Whisk in the flour until a thick paste forms, then whisk in the milk. Bring to a boil and cook for 2 minutes until thickened. Season to taste with salt (as a guideline, I add 1/4 tsp of salt). Remove the pan from the heat, and whisk in 1 cup of the mozzarella cheese.
In a large bowl, stir to combine the ricotta, parmesan, egg, and remaining 2 cups mozzarella cheese. Season to taste with salt and pepper (I use 1/4 tsp of salt and 1/8 tsp black pepper).
To assemble the lasagna, ladle 3/4 cup of sauce into an 8×11-inch pan, which should just cover the bottom of the pan. Add a single layer of zucchini noodles side-by-side, then spread 1 cup of ricotta mixture evenly over the zucchini noodles. Sprinkle on a layer of chicken (about 3/4 cup), then add more sauce, and repeat until you have done 4 to 5 layers of everything. I like to finish the top with chicken, sauce, and an extra sprinkling of mozzarella cheese.
Bake the lasagna for 40 minutes, until it bubbles and the cheese on top has browned slightly. Let the lasagna cool for 15 minutes after baking for a firmer texture. Garnish with basil and enjoy!

 

Fifteen Spatulas has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter for the Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.

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Comments

Doesn't the zuchini release a lot of water into the dish? I would probably cook it way past that point to mske sure it wouldn't.

Posted September 03, 2016 by Elle

Would cottage cheese work in place of the ricotta? and what kind of pan are you using to grill the zucchini? Would putting it under the broiler have the desired effect? Thanks!!

Posted July 21, 2015 by Jeanette
Test Kitchen Comment
From: mallory
Hi Jeanette, we haven't tested the recipe with cottage cheese, but if you'd like to give it a try, we'd love to hear how it turns out for you! You can use a grill pan on the stovetop to grill the zucchini, or use a charcoal/gas grill. The broiler could work, as well! Hope you enjoy.
Posted August 03, 2015

Can this dish be frozen?

Posted October 13, 2014 by peggy
Test Kitchen Comment
From: Cindy
Yes, this recipe can be frozen.
Posted October 13, 2014