Easy Keto Chicken Ranch Lasagna Casserole
Easy Keto Chicken Ranch Lasagna Casserole
This recipe is designed to teach everyone how to make an easy keto chicken ranch lasagna casserole
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Servings: 6
Ingredients
- 1 medium yellow squash
- 1 medium zucchini
- 4 oz cream cheese, room temperature, softened
- 125 grams (1/2 cup) ranch dressing
- 245 grams (1 cup) keto Alfredo sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lb boneless chicken breast, cooked and chopped
- 6 oz (1 1/2 cups) mozzarella cheese, shredded
- 6 oz (1 1/2 cups) cheddar cheese, shredded
- 1 oz (1/4 cup) parmesan cheese, freshly grated
Instructions
- Preheat the oven to 375 degrees. Lightly grease a 2-quart casserole dish. Set aside. Cut the tops and bottoms off of the squash and zucchini. Use a vegetable peeler and cut the squash and zucchini into long thin strips. Set aside. Beat the cream cheese in a medium mixing bowl on medium speed for 1 minute or until smooth.
- Stir in the ranch and Alfredo sauce until fully combined. Stir in the garlic powder, onion powder, salt and pepper until fully combined and smooth. Spread 1/4 cup of the sauce in an even thin layer over the bottom of the prepared casserole dish. Place 5 to 6 zucchini/squash strips side by side, slightly overlapping over the sauce in the casserole dish.
- Top the strips with 1 cup of the cooked chicken. In a medium bowl mix together the mozzarella and the cheddar cheese until combined. Set aside. Top the chicken in the casserole dish with 1/4 cup of the sauce mixture. Top the sauce with 1/2 cup of the cheese mix.
- Top the cheese with another 5 to 6 zucchini/squash strips. Top the strips with the remaining cooked chicken. Top the chcken with another 1/4 cup of the sauce. Top the sauce with another 1/2 cup of the cheese mix. Top the cheese with the remaining zucchini/squash strips.
- Top the strips with the remaining sauce. Top the sauce with the remaining cheese mix. Cover the dish loosely with foil. Bake in the preheated oven for 20 minutes or until the cheese is melted and the lasagna is heated through. Once done baking, remove the dish from the oven and remove the foil.
- Sprinkle the parmesan cheese evenly over the top of the bake. Place the dish back into the preheated oven and bake for another 10 minutes or until the cheese is bubbly and slightly brown on the edges.
- Remove the lasagna from the oven and allow to cool for at least 10 minutes before slicing and serving.
Notes
If desired, you can substitute the zucchini/squash strips with cooked keto lasagna noodles for a firmer texture.