#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
15 min
cook time
35 min
ready time
50 min
Low Carb Chicken Parmesan Lasagna
You’ve never seen a lasagna quite like this one, but you’ll be glad to know something so delicious can be Keto. This lasagna recipe takes a page from the Carb Manager Lighter Chicken Parm recipe to make one yummy meal out of two favorite Italian dishes. Your Keto lasagna is built with zucchini noodles which are loaded with a scratch-made tomato sauce and fried chicken parmesan cutlets. Don’t forget the cheese! No lasagna is complete without ricotta filling and melted mozzarella and parmesan cheese top. You can enjoy the complete lasagna at the dinner table with another Keto side dish, or you can include this recipe in your Keto meal prep line-up. For storage, let the lasagna pieces cool completely before storing them individually in meal prep containers. You can keep the lasagna in your refrigerator for up to 5 days.
Can I Use Almond Flour Instead Of Paleo Flour?
To save yourself even more carbohydrates per serving, you may wish to substitute the paleo flour for almond flour when you dredge your chicken. Each serving gets only about ¾ teaspoon flour, so while this won’t save you a lot of carbs, making the switch can save you 1 or 2 grams. When you fry almond flour, expect it to get darker more quickly than paleo flour. Since paleo flour is finer than almond flour, you may lose some almond flour in your frying pan during cooking.
Adding Sweetener To Tomato Sauce
Depending on where you live, adding something sweet to tomato sauce may seem either commonplace or totally weird. Some people add white or brown sugar to their tomato sauce, ranging from a hint of sweetness to an overpowering flavor. The purpose of adding sweetener to tomato sauce on the Keto diet is just to help balance out any strong acidic flavors. A few drops of liquid stevia will do the trick without adding carbs to your meal.
Jessica L.
Net Carbs
7.8 g
Fiber
1.6 g
Total Carbs
9.5 g
Protein
26.2 g
Fats
30.2 g
408 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Zucchini
3.5 oz
Chicken Breast Boneless Skinless Raw
4 oz
Salt
0.13 tsp
Black pepper
0.13 tsp
Garlic powder
0.13 tsp
Onion powder
0.13 tsp
Parmesan cheese, fresh (hard)
1.5 tbsp, grated
Paleo Baking Flour
0.5 tbsp
Olive Or Extra Virgin Olive Oil
1.5 tsp
Butter, unsalted
2 tbsp
Garlic
0.5 tsp, chopped
Tomato paste
2 tbsp
Chicken broth
0.25 cup
Basil
4 leaf
Oregano, dried
0.25 tsp
Onion powder
0.13 tsp
Liquid Stevia
3 drops
Ricotta cheese, whole milk
4 tbsp
Basil
4 leaf
Mozzarella cheese, whole milk
0.5 cup, shredded
Parmesan cheese, fresh (hard)
1.5 tbsp, grated
Recipe Steps
steps 9
50 min
Step 1
First, get the zucchini prepared as your lasagna noodles. Use a vegetable peeler to peel wide strips from a whole zucchini. When your peels equal the weight listed in the ingredients (about 8 pieces per serving), arrange them in single layers on sheets of paper towels. Stack the paper towels on top of each other, and weigh the layers of zucchini strips down with a heavy item, like a plate. Leave the zucchini aside like this until you need it later in the recipe.Step 2
Prepare a chicken breast by patting it dry with a paper towel. Remove any excess pieces of fat, and place a piece of plastic wrap or wax paper over the chicken. Pound the breast with a wooden kitchen mallet until it’s close to ¼” thick. Then, cut the chicken into 2-ounce pieces and season them with salt, pepper, garlic powder, and onion powder.Step 3
On a wide dish, combine the first amount of parmesan cheese and paleo flour. This will be what you dredge the chicken in. Heat the olive oil in a non-stick pan over medium-high heat. As the oil is heating, press the chicken pieces in the dredge mixture until they’re lightly coated on all sides. Place the dredged chicken in the oil once it’s hot for frying.Step 4
Cook the chicken for 4-5 minutes per side. Then, you can reduce the heat to medium and continue to flip the chicken back and forth as it turns more golden on both sides. As the chicken is cooking, make sure it’s naturally releasing from the pan so it doesn’t lose its crispy outside. Once the chicken is done, you can set it aside in the pan to rest for later.Step 5
Turn on your oven to preheat to 400 degrees. Meanwhile, place a pot over low heat on the stove, and melt butter in the pot. Let the butter start to brown lightly before you add minced garlic and tomato paste to the pot. As the ingredients are heating, break up the tomato paste to help it emulsify with the butter.Step 6
Once the tomato paste is softened in the butter, add chicken broth, fresh chopped basil, dried oregano, onion powder, and liquid stevia. At your discretion, you may add more liquid stevia, but this is just to balance out the acidity of the tomato. Stir the tomato sauce together as it heats up. When the ingredients have emulsified into a creamy tomato sauce, the sauce is done.Step 7
Prepare a heat-safe, 11x7 baking dish by spreading a spoonful of sauce across the bottom of the dish - just enough to give the zucchini noodles something to stick to. Lay approximately 6 pieces of zucchini across the tomato sauce in a single layer (if this amount is a little smaller than the size of your pan, this is okay). Spread about 2 tablespoons of ricotta cheese across the zucchini layer, and arrange approximately 6 fresh basil leaves across the ricotta.Step 8
Lay another 6 pieces of zucchini noodles in the same style as the next layer, followed by another 2 tablespoons of ricotta and 6 fresh basil leaves. Then, arrange the whole chicken parmesan cutlets in the dish, making sure there is an equal distance between the pieces. Pour your remaining sauce over the chicken to fill the pan. Lay your remaining slices of zucchini over the dish as the top layer, even if there isn’t enough to cover the top entirely.Step 9
Sprinkle the final amounts of mozzarella cheese and parmesan cheese over the top of the dish, so all sauce, zucchini, and chicken are covered in cheese. Bake the dish, uncovered, in the oven for 20 minutes or longer. For doneness, look for melted cheese that is light gold in the center of the dish and more browned around the edges. The sauce and some zucchini may be browned as well. Let the lasagna cool for 5 minutes before slicing it into the appropriate amount of servings, making sure the chicken cutlets are in the centers of each piece of lasagna.
Comments
BeeKnd 3 years ago
Very good. Would be a prettier presentation, if they are made in individual casserole dishes. I substituted goat cheese for the ricotta as I had it on hand.