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High-Protein Low-Carb Chicken Alfredo Lasagna Bake Recipe

This High-Protein Low-Carb Chicken Alfredo Lasagna Bake is creamy, comforting, and packed with over 40g of protein per serving. It’s perfect for fitness-focused eaters who want real comfort food that still supports clean eating.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Course: Main Dish
Cuisine: Healthy, High-Protein, Italian-inspired
Calories: 475
Ingredients Method

Ingredients
  

  • Cooked chicken breast – 900 g diced or shredded
  • Zucchini or other low-carb lasagna layers – enough for layering
  • Plain Greek yogurt – 1½ cups
  • Mozzarella cheese – 1½ cups shredded
  • Parmesan cheese – ½ cup grated
  • Olive oil – 1 tablespoon
  • Garlic – 3 cloves minced
  • Italian seasoning – 1 teaspoon
  • Salt and black pepper – to taste

Method
 

  1. Preheat the oven to 190°C (375°F) and lightly grease a baking dish, making sure the bottom and sides are coated so the lasagna layers don’t stick as they bake.
  2. Heat the olive oil in a skillet over medium heat, add the chicken, season it evenly with salt, pepper, and any preferred herbs, and warm it gently until lightly golden and heated through, taking care not to overcook so the chicken stays tender.
  3. In a mixing bowl, combine the Greek yogurt, grated Parmesan, minced garlic, and seasonings, then stir until the mixture is completely smooth, creamy, and well blended with no visible lumps.
  4. Spread a thin, even layer of the sauce across the bottom of the prepared baking dish to prevent sticking and create a creamy base for the layers.
  5. Arrange a layer of the low-carb lasagna sheets over the sauce, then top with a portion of the chicken, a spoonful of sauce, and a sprinkle of mozzarella, spreading everything evenly for consistent texture.
  6. Repeat the layering process, continuing with low-carb layers, chicken, sauce, and mozzarella, until all the ingredients are used, finishing with a generous layer of cheese on top for a golden, bubbly finish.
  7. Place the dish in the preheated oven and bake uncovered for 30–35 minutes, until the top is lightly golden and the edges are bubbling.
  8. Remove the lasagna from the oven and let it rest for about 10 minutes before slicing, allowing the layers to set so each portion holds together neatly when served.