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High Protein Keto Chicken Alfredo Lasagna

A deliciously healthy twist on the classic comfort food, this High Protein Keto Chicken Alfredo Lasagna is layered with tender chicken, creamy Alfredo sauce, and a gooey cheese topping, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken (preferably Halal) Make sure the chicken is well-seasoned.
  • 2 cups ricotta cheese Can substitute with cottage cheese if preferred.
  • 1 cup shredded mozzarella cheese For topping.
  • 1 cup grated Parmesan cheese For topping.
  • 1.5 cups heavy cream Creates a creamy texture.
  • 3 large eggs Adds richness to the sauce.
  • 2 cloves garlic, minced For flavor.
  • 1 teaspoon Italian seasoning For added flavor.
  • Salt and pepper to taste Adjust according to preference.
  • 1 cup fresh spinach For added nutrients.
  • Olive oil For greasing the baking dish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the ricotta cheese, heavy cream, eggs, minced garlic, Italian seasoning, salt, and pepper. Whisk until smooth and creamy.
Layering
  1. In a greased baking dish, spread a layer of the ricotta mixture on the bottom.
  2. Follow this with a layer of shredded chicken and a handful of fresh spinach.
  3. Repeat this layering process until all ingredients are used, finishing with a final layer of the ricotta mixture on top.
Baking
  1. Sprinkle the shredded mozzarella and grated Parmesan cheese over the top layer.
  2. Cover the baking dish with aluminum foil and bake for 30 minutes.
  3. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and golden brown.
Serving
  1. Remove the lasagna from the oven and let it rest for about 10 minutes before slicing.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through, about 20-30 minutes.