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    Home » Recipes » Main Dishes

    Pesto Chicken Lasagna

    Published: Jan 5, 2024

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    My Keto Pesto Chicken Lasagna recipe packs a TON of flavour - and greens! - into a tasty meal with very few carbs.

    A pan of pesto chicken zucchini lasagna, with a serving on a plate in front of it.  Overlaid text says keto pesto chicken lasagna.

    After a holiday season baking up an absolute STORM of Keto Cookies, it’s nice to settle back into a routine of... not cookies.

    We’ve been indulging in all kinds of delicious keto soups and casseroles lately - it’s been lovely.

    The recipe I’m sharing today has been a real stand-out recipe: keto chicken pesto lasagna!

    As with my original Keto Lasagna Recipe, layers of noodles made from zucchini - rather than pasta - is the key to making the lasagna keto.

    In this case, the pasta sauce is a spinach and basil pesto - bringing some color and bright flavour to the leftover rotisserie chicken.

    That’s all stacked with layers of cheese and keto lasagna noodles to produce a delicious twist on classic lasagna.

    Leftover cheesy lasagna is always great for weeknight dinners - I love being able to live off a pan of something for a few days - and it makes for spectacular low carb comfort food.

    It may just be my favorite keto recipe yet - my husband isn’t even on a low carb diet, and he’s requesting it in “heavy rotation” - to make it every 2 weeks or so!

    So, you know - a great way to feed the whole family, while sticking to a keto diet!

    Nutritional Information

    This pesto chicken lasagna recipe is a perfect fit for most people on a ketogenic diet.

    It’s got a much lower carb count than regular lasagna, coming in only 6 grams of net carbs!

    Oh, and the best part - it’s loaded with protein - 36 grams.

    Add that to all the additional nutrients you’re getting from having so many greens packed in, and I’m sure you’ll agree that this low carb recipe is WAY healthier than the real thing.

    Tasty enough that you won’t feel like you’re missing out, also!

    A close up photo of a serving of low carb pesto chicken lasagna.

    Ingredients

    This keto friendly lasagna recipe uses really simple ingredients, you should have no trouble finding them in any larger grocery store.

    A few notes for you:

    Zucchini

    As with my Keto Lasagna & my Keto Spinach Feta Lasagna [Spanakopita Lasagna] - and some more upcoming low-carb lasagnas! - I use zucchini in place of pasta for the lasagna noodles.

    The thicker the zucchini, the wider the lasagne sheets.

    These are quicker and prettier to lay out, BUT also more likely to break during the salting step, AND more likely to have big seeds in it.

    I recommend using medium zucchini for your low carb noodles - as straight and uniform in thickness as you can find.

    Rotisserie Chicken

    I’ve been on a big “buy a precooked chicken, skip having to mess with cooking chicken myself” kick lately. It definitely makes for quicker food prep.

    Also, for some reason, the price of rotisserie chickens hasn’t been jumping at the same rate as raw chicken breasts has been!

    If you want to cook your own - or have leftovers to use up - you can use 4 cups of cooked chicken for this delicious keto lasagna.

    This could be anywhere from 3-5 chicken breasts, depending on the size.

    If you’d like to do shredded chicken breast, check out my recipe for Dutch Oven Pulled Chicken!

    Also, a quick note: If you’re using leftover chicken, the age of the chicken at the time you cook it into the keto lasagna bake affects the longevity of this dish.

    In general, chicken is good for 3-4 days after cooking. If it’s been in your fridge for a couple of days before making the pesto chicken lasagna, you’re going to want to eat this low carb lasagna quickly!

    Baby Spinach

    Because the spinach is being used to make a homemade pesto sauce - rather than being folded into ricotta, like you do in traditional lasagna - you’ll want to use fresh spinach.

    The cells in spinach - like many plants - break down a bit in the freezing / thawing process, so previously frozen spinach doesn’t work as well for this particular use.

    Almonds

    I used almonds in this low carb lasagna recipe, as I had them on hand, and I’m too cheap for pine nuts, LOL.

    You can use either, swap in walnuts, or just skip nuts altogether. It’s all good!

    Everything Else

    Rounding out this recipe, you will need:

    Mozzarella Cheese
    Ricotta Cheese
    Shredded Parmesan Cheese
    Fresh Basil Leaves
    Olive Oil
    Heavy Cream
    Fresh Italian Parsley
    Large Eggs
    Garlic Cloves
    Salt and Ground Black Pepper

    ... I just don’t have anything to add, as far as these ingredients go!

    A pan of pesto chicken zucchini lasagna, with a serving on a plate in front of it.

    How to Make Keto Pesto Chicken Lasagna

    The full recipe is in the recipe card at the end of this post, here is the pictorial walk through:

    Prepare the Zucchini “Noodles”

    Cut the ends off your zucchini and discard.

    Using a mandoline, slice the zucchini lengthwise into very thin slices - about ⅛" thick.

    2 part image showing a mandoline being used to thinly slice zucchinis. \

    Place the zucchini slices in a large bowl. Sprinkle with the 1 ½ teaspoon salt, and GENTLY toss to distribute the salt. Allow to sit for 10 minutes.

    Once the time is up, lay the zucchini slices out on a double layer of paper towels, and cover with another layer of paper towel.

    Gently press to absorb excess moisture, set zucchini aside.

    6 part image showing the zucchinis being sliced on a mandoline, tossed with salt, and blotted with paper towels.

    Pesto Chicken

    Measure spinach, and basil into the large bowl of a food processor, blitz until roughly chopped.

    Use a rubber spatula to scrape down the sides of the bowl, to get any stray pieces incorporated.

    Add Parmesan cheese, almonds, olive oil and garlic cloves to the spinach mixture, blitz until greens and almonds are finely chopped.

    Season with salt and pepper, to taste.

    6 part image showing the spinach and basil pesto being made in a food processor.

    Prepare the chicken: Remove the skin from the cooked chicken (discard or set aside for another use), pick the meat from the bones.

    Discard the carcass (or freeze to make soup later), chop the chicken meat into small pieces.

    Reserve ¾ cup of the pesto in a small bowl or a glass measuring up, pour remaining pesto over the chicken, stir well to coat. Cover and set aside.

    4 part image showing rotisserie chicken being chopped and mixed with spinach and basil pesto.

    Ricotta Mixture

    Add drained ricotta to a medium bowl, along with the Parmesan, and parsley. Use a wooden spoon to break the ricotta up. stir well to combine.

    Season with salt and pepper, to taste, then mix in the eggs. Set aside.

    4 part image showing the ricotta filling being mixed together.

    Assembly

    Preheat oven temperature to 350 degrees f, spray a 9 x 13" ovenproof dish with nonstick cooking spray, set aside.

    Place a single layer of zucchini slices in the lasagna pan, overlapping the edges SLIGHTLY. You want the whole bottom of the pan covered.

    Gently spread ½ of the pesto chicken over the first layer of zucchini noodles, scatter a third of the mozzarella over the sauce.

    Add another layer of zucchini, blotting with paper towels as you go.

    Gently spread ½ of the ricotta mixture, followed by another layer of zucchini. Place some paper towels over the surface, and gently press down to compress.

    Discard paper towels.

    6 part image showing the first half of the keto lasagna layering being done.

    Spread the remaining chicken mixture, then another cup of the mozzarella. Top with another layer of zucchini, again blotting and compressing.

    Spread remaining ricotta cheese mixture , followed by the last layer of zucchini. Compress.

    5 part image showing the second half of the lasagna layering being done.

    Whisk the remaining pesto with the cream, spread over the lasagna, getting all the way to the edge of the pan.

    4 part image showing the reserved pesto being mixed with cream and spread over the zucchini lasagna.

    Scatter remaining mozzarella over the top, as well as the Parmesan cheese.

    At this point, I like to place the pan on a large baking sheet, just in case of any boil-over. Much easier to clean a pan, than the oven!

    Bake in the preheated oven - uncovered - for 45 minutes, or until the cheese is golden brown and bubbly.

    If you’d like, you can broil it for 2-3 minutes at the end, if you like an extra crispy cheese topping.

    A pesto chicken keto zucchini lasagna, before and after baking.

    Remove baked lasagna from the oven and allow to rest for 10-15 minutes before cutting and serving.

    Leftovers

    Once lasagna is cooled to almost room temperature, it can be covered in plastic wrap (or kept in an airtight container) and stored in the fridge for up to 4 days.

    A close up photo of a serving of keto pesto chicken lasagna.

    More Keto Italian Recipes

    Missing your dinners out at Italian restaurants? Here are a few easy keto recipes to make low carb versions at home!

    Keto Mozzarella Sticks
    Low Carb Chicken Piccata Zoodles
    Pizza Stuffed Peppers
    Keto Spinach Feta Lasagna [Spanakopita Lasagna]
    Low Carb Chicken Parmesan
    Keto Italian Wedding Soup
    Low Carb Marinara Sauce
    Portabello Mushroom Pizzas
    Keto Lasagna
    Low Carb Tiramisu
    Keto Biscotti
    Low Carb Spaghetti and Meatballs
    Keto Stromboli Meatloaf

    A pan of pesto chicken zucchini lasagna, with a serving on a plate in front of it.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    ... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)

    A close up photo of a serving of keto pesto chicken lasagna.

    A pan of pesto chicken zucchini lasagna, with a serving on a plate in front of it.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Keto Pesto Chicken Lasagna [Zucchini Lasagna]

    My Keto Pesto Chicken Lasagna packs a TON of flavour - and greens! - into a tasty meal with very few carbs. 6 net carbs, 36 grams protein!
    Prep Time1 hour hr
    Cook Time45 minutes mins
    Total Time1 hour hr 45 minutes mins
    Course: Main Course
    Cuisine: Italian
    Diet: Diabetic, Gluten Free
    Servings: 12 Servings
    Calories: 507kcal

    Equipment

    • Mandoline slicer
    • Food processor
    • 9 x 13 baking dish

    Ingredients

    • 3 lbs Zucchini
    • 1 ½ teaspoon Salt

    Pesto Chicken

    • 1 Rotisserie Chicken or 4 cups cooked chicken meat
    • 312 g Baby Spinach Leaves
    • 2 cups Packed Fresh Basil Leaves 80 g
    • 1 cup Freshly Grated Parmesan Cheese
    • ½ cup Almonds chopped
    • ⅔ cup Olive Oil
    • 8 Garlic Cloves peeled and pressed or finely chopped
    • Salt and Pepper

    Ricotta Layer:

    • 1 lb Ricotta
    • ½ cup Shredded Parmesan Cheese
    • ⅓ cup Finely Chopped Italian Parsley
    • 2 Large Eggs
    • Salt and Pepper

    Assembly

    • Pan spray
    • 3 cups Mozzarella cheese
    • ½ cup Parmesan cheese
    • ½ cup Heavy Cream

    Instructions

    Prepare the Zucchini “noodles”:

    • Cut the ends off your zucchini and discard.
    • Using a mandoline, slice the zucchini lengthwise into very thin slices - about ⅛" thick.
    • Place the zucchini slices in a large bowl. Sprinkle with the 1 ½ teaspoon salt, and GENTLY toss to distribute the salt.
      Allow to sit for 10 minutes.
    • Once the time is up, lay the zucchini slices out on a double layer of paper towels, and cover with another layer of paper towel.
      Gently press to absorb excess moisture, set zucchini aside.

    Pesto Chicken:

    • Prepare the chicken: Remove the skin from the meat (discard or set aside for another use), pick the meat from the bones.
      Discard the carcass (or freeze to make soup later), chop the chicken meat into small pieces. Set aside.
    • Measure spinach, and basil into the large bowl of a food processor, blitz until roughly chopped.
    • Add Parmesan cheese, almonds, olive oil and garlic cloves, blitz until greens and almonds are finely chopped.
    • Season with salt and pepper, to taste. Reserve ¾ cup of the pesto, pour remaining pesto over the chicken, stir well to coat. Cover and set aside.

    Ricotta Layer:

    • Add drained ricotta to a large bowl, along with the Parmesan, and parsley, stir well to combine.
    • Season with salt and pepper, to taste, then mix in the eggs. Set aside.

    Assembly:

    • Preheat oven to 350, grease a 9 x 13" baking pan with pan spray, set aside.
    • Place a single layer of zucchini slices in the pan, overlapping the edges SLIGHTLY.
    • Gently spread ½ of the pesto chicken over the noodles, scatter 1 cup of the mozzarella over the sauce.
    • Add another layer of zucchini, blotting with paper towels as you go.
    • Gently spread ½ of the ricotta filling, followed by another layer of zucchini. Place some paper towels over the surface, and gently press down to compress.
      Discard paper towels.
    • Spread the remaining pesto chicken, then another cup of the mozzarella. Top with another layer of zucchini, again blotting and compressing.
    • Spread remaining ricotta , followed by the last layer of zucchini. Compress.
    • Whisk the reserved pesto with the cream, spread over the lasagna.
    • Scatter remaining mozzarella over the top, as well as the Parmesan cheese.
    • Bake uncovered for 45 minutes, or until the cheese is golden brown and bubbly.
    • Remove baked lasagna from the oven and allow to rest for 10-15 minutes before cutting and serving.

    Notes

    Once lasagna is cool, it can be covered and stored in the fridge for up to 4 days.

    Nutrition

    Calories: 507kcal | Carbohydrates: 9g | Protein: 36g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 131mg | Sodium: 844mg | Potassium: 729mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3699IU | Vitamin C: 31mg | Calcium: 508mg | Iron: 3mg

    A close up photo of a serving of keto pesto chicken lasagna.

    A pan of pesto chicken zucchini lasagna, with a serving on a plate in front of it.

    Related posts:

    A serving of keto zucchini lasagna.Keto Lasagna 3 pieces of low carb chicken piccata, served on a bed of zoodles - zucchini noodles.Low Carb Chicken Piccata Zoodles A serving of keto chicken parm, atop konjac noodles.Keto Chicken Parmesan A plate of keto spaghetti and meatballs.Keto Spaghetti and Meatballs

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