Ingredients:

  • 680g zucchini, sliced lengthwise into 1/4 inch strips
  • 6g kosher salt (for sweating)
  • 28g unsalted butter
  • 9g garlic, minced
  • 480ml heavy cream
  • 50g grated Parmesan cheese
  • 1.5g ground nutmeg
  • 3g salt
  • 3g black pepper
  • 450g chicken breast, cooked and shredded
  • 425g ricotta cheese or cottage cheese (drained)
  • 1 egg, lightly beaten
  • 60g fresh baby spinach, chopped
  • 3g onion powder
  • 225g shredded mozzarella cheese
  • 25g grated Parmesan cheese
  • 1g dried parsley

Instructions:

  1. Lay the zucchini slices on a baking sheet or colander. Sprinkle evenly with salt and let sit for 15 minutes. Pat them thoroughly dry with paper towels to remove all surface moisture.
  2. Melt butter in a saucepan over medium heat. Sauté minced garlic until fragrant but not brown. Stir in heavy cream, nutmeg, salt, and pepper. Simmer for 5-8 minutes until the sauce thickens slightly and coats the back of a spoon. Stir in the Parmesan until melted and smooth.
  3. In a medium bowl, combine the drained ricotta (or cottage cheese), beaten egg, chopped spinach, and onion powder. Fold in the shredded chicken until evenly distributed.
  4. Spread a thin layer of the keto white lasagna sauce on the bottom of the dish. Place a layer of zucchini slices, overlapping slightly. Spread half of the chicken-ricotta mixture over the zucchini. Drizzle with white sauce and sprinkle with a handful of mozzarella. Repeat the layering process.
  5. Bake in the oven for 40 minutes until the cheese is golden and bubbly.