Keto Pesto Chicken Lasagna [Zucchini Lasagna]

5 from 1 vote

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

Cook Time45

Total Time1 45

Course: Main Course

Cuisine: Italian

Diet: Diabetic, Gluten Free

Servings: Servings

Calories: 507kcal

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.

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.

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.

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.

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