Low-Carb Chicken Alfredo Lasagna Bake Recipe

Preheat the Oven:
Preheat your oven to 375°F (190°C) and prepare a 9×13-inch baking dish by lightly greasing it or lining it with parchment paper.
Prepare the Ricotta Mixture:
In a large bowl, mix together ricotta cheese, egg, parmesan, garlic powder, and Italian seasoning until smooth and well combined.
Layer the Dish:
Start by layering the egg wraps on the bottom of the prepared baking dish. You can overlap them slightly to cover the entire bottom.
Add Ricotta and Chicken:
Spread a layer of the ricotta mixture over the egg wraps. Next, top with a layer of shredded chicken. Drizzle Alfredo sauce over the chicken and sprinkle with mozzarella cheese.
Repeat the Layers:
Continue layering the ingredients: egg wraps, ricotta mixture, chicken, Alfredo sauce, and mozzarella. Repeat until all ingredients are used up, finishing with a generous layer of mozzarella on top.
Bake the Lasagna:
Bake the lasagna uncovered for 35–40 minutes, or until the top is golden and the lasagna is bubbling. This ensures everything is hot and the cheese is melted to perfection.
Serve:
Remove from the oven and let the lasagna sit for a few minutes before slicing. Serve warm and enjoy!

See more on the next page