Chicken and Vegetable Lasagna
Indulge in the hearty comfort of Chicken and Vegetable Lasagna, a delightful twist on the classic Italian favorite. This recipe layers tender shredded chicken, a medley of sautéed zucchini, carrots, broccoli, and spinach, and creamy ricotta infused with basil and oregano between perfectly cooked lasagna noodles. Smothered in rich marinara sauce and a blend of melted mozzarella and Parmesan, each bite bursts with savory, wholesome flavors. Ideal for family dinners or meal prepping, this oven-baked masterpiece is as nutritious as it is satisfying. Easy to customize and packed with protein and vegetables, it’s a crowd-pleasing dish that delivers on taste and nourishment. Perfect for weeknight dinners or gatherings, this chicken and veggie lasagna is guaranteed to become a go-to favorite!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 2 pieces (about 1 pound) Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 pieces Garlic cloves, minced
- 2 medium pieces Zucchini, diced
- 1 large piece Carrot, grated
- 1.5 cups Broccoli florets, chopped
- 2 cups Spinach, chopped
- 4 cups Marinara sauce
- 1.5 cups Ricotta cheese
- 1 large Egg
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and black pepper, then cook for 6 to 8 minutes per side or until fully cooked. Remove from heat, shred the chicken, and set aside.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add diced zucchini, grated carrot, broccoli florets, and chopped spinach. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened. Remove from heat.
In a medium bowl, combine ricotta cheese, egg, dried basil, and dried oregano. Mix thoroughly and set aside.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Arrange a layer of cooked lasagna noodles (about 3 pieces) over the marinara sauce.
Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken, half of the sautéed vegetables, and 1 cup of marinara sauce. Sprinkle with 1/3 of the shredded mozzarella and a light layer of Parmesan cheese.
Repeat the layers: noodles, ricotta mixture, shredded chicken, vegetables, marinara sauce, mozzarella, and Parmesan.
Add a final layer of noodles, top with the remaining marinara sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the cheese is bubbly and golden brown.
Remove from the oven and let the lasagna rest for 15 minutes before slicing and serving.
Nutrition Facts
Calories |
5941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1442 mg | 481% | |
| Sodium | 9333 mg | 406% | |
| Total Carbohydrate | 605.4 g | 220% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 63.5 g | ||
| Protein | 471.8 g | 944% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4215 mg | 324% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 6890 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
