This delicious twist to a classic lasagna recipe will have your family and friends asking for more! It’s made with white Alfredo sauce, chicken, bacon, squash and zucchini slices. Layer it all together and bake for a creamy, cheesy and delicious low carb dinner.
Lasagna is one of my favorite comfort foods. It’s ideal for an easy homemade dinner since it uses simple ingredients (including store-bought Alfredo sauce), makes a lot, and is great for leftovers. This recipe is sure to be a favorite.
INGREDIENTS
- 1 1/2 pounds zucchini (about 3 large)
- 1 1/2 pounds yellow summer squash (about 3 large)
- 1 (15 ounce) container low-fat ricotta cheese
- 1 jar Alfredo sauce
- 2 cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon truffle olive oil, optional
- ½ cup bacon, crumbles
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded chicken
INSTRUCTIONS
Preheat the oven to 325 degrees F.
Grease a deep 9×13 inch baking pan.
In a large mixing bowl, mix together the ricotta cheese, ½ cup mozzarella, Italian seasoning, bacon crumbles, salt/pepper and truffle olive oil until well combined.
To assemble lasagna, spread 1/2 of the Alfredo sauce into the bottom of the prepared pan.
Then layer 1/2 the squash & zucchini slices, 1/2 the ricotta mixture, followed by 1/2 the mozzarella cheese and ¼ of the chicken. Repeat by layering the remaining Alfredo sauce, squash & zucchini slices, ricotta mixture, chicken and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F and bake for an additional 15 minutes. Let stand for 5 minutes before serving.
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