In my opinion, lasagna is one of those Italian dishes that is more about the layering than it is about the noodles. This is why few people ever seem to mind feel it’s that big a deal to swap out the noodles for zucchini. Throw in a tasty sauce and quality cheeses, and you’ve got yourself a tasty keto-friendly lasagna like this one which goes white with a cream sauce and shredded chicken.
Keto White Chicken Spinach Zucchini Noodle Lasagna Recipe
- 1/4 cup butter
- 1/2 cup onion, chopped
- 4 cloves garlic, minced
- ¾ teaspoon xanthum gum
- 1½ cups chicken bone broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- 1 teaspoon Himalayan pink sea salt
- 3 medium zucchini
- 2 tablespoons extra virgin olive oil, divided
- ½ teaspoon Himalayan pink sea salt
- ¼ teaspoon garlic powder
- ½ teaspoon Himalayan pink sea salt
- ¼ teaspoon white pepper
- 500g chicken breast
- 2 cups white mushrooms, finely chopped
- 3 cups mozzarella cheese, shredded
- 2 cups ricotta cheese
- 1 large egg
- 1 tablespoon dried parsley
- 2 cups baby spinach
- 1½ cups grated Parmesan cheese
Poach chicken breast with garlic, salt and white pepper until cooked through (*I use the Instant Pot with the setting for ‘Poultry.’)
While the chicken breast is cooking, make the sauce. In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes. Sprinkle xanthum gum over the softened onions, then stir to combine.
Whisk in 1/4 cup of the heavy cream until the xanthum gum is fully absorbed, then add the remainder of the heavy cream and the chicken broth into the mixture. Stir constantly until the sauce simmers and thickens, about 4-5 minutes. Stir in the basil, oregano, salt, and pepper, then remove from heat.
Cut off the top(s) and slice zucchini (or eggplant lengthwise ⅛-inch thick. Sprinkle with salt and lay out on a grilling or cooling tray over a baking sheet. Set aside to drain.
Shred the chicken with a pair of forks or by pulsing it in a high-powered blender or food processor (*I use a Blendtec blender.)
Add spinach to a bowl with a tablespoon of water. Cover with splatter guard and put in microwave for 45 seconds or until wilted. Drain in a colander, squeezing out as much excess water as possible.
In a large pan, heat the remaining tablespoon of olive oil over medium-high heat, then brown mushrooms until tender. Drain off any liquid then stir in the shredded chicken to the pan.
Combine ricotta cheese with egg and parsley.
Preheat the oven to 350F. Now it's time to assemble the lasagna. Start by spreading 1/4 of the sauce on the bottom of a large 9x13-inch baking dish. Add one layer of zucchini (or eggplant) on top. Now add half of the chicken & mushroom mixture, then spread half of the cooked spinach on top. Dollop with half of the ricotta cheese mixture then layer on another 1/4 of the sauce. Sprinkle with 1/3 of the mozzarella and Parmesan cheeses.
Repeat the layers starting again with the zucchini (or eggplant) the remaining chicken & mushroom mixture, spinach, ricotta cheese, and another 1/4 of the sauce and 1/3 of the mozzarella and Parmesan cheeses.
Finish the lasagna by arranging the last of the zucchini on top, then spread with the remaining sauce and sprinkle with the last of the mozzarella and Parmesan cheese.
Bake in the preheated oven for 35 to 40 minutes until hot and bubbly, finishing under the broiler on high for 1-2 minutes to add a little color to the top, being careful not to burn the cheese. Let the lasagna stand for at least 10 minutes before slicing and serving. Sprinkle with freshly chopped parsley, if desired.
I know lasagna is a lot of work, but it always looks so good as a finished product and it reheats so nicely for leftovers. It's definitely worth doing once in a while.
Did you try this recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. :)