Chicken Caesar Vegetable Lasagna
Indulge in the comforting layers of this Chicken Caesar Vegetable Lasagna, a flavorful twist on the classic Italian favorite that’s perfect for weeknight dinners or special gatherings. This dish combines tender shredded chicken, creamy ricotta cheese, and tangy Caesar dressing for a rich and savory base, while vibrant sautéed vegetables like spinach, zucchini, and red bell peppers add a nutritious and colorful touch. Layered with al dente lasagna noodles and a blend of gooey mozzarella and sharp Parmesan cheese, this lasagna bakes to golden perfection in under an hour. With its creamy texture, bold flavors, and wholesome ingredients, this recipe is a must-try for fans of innovative comfort food. Serve it with a crisp side salad to complete your meal!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 cups Cooked chicken breast, shredded
- 1.5 cups Caesar dressing
- 2 cups Ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 4 cups Spinach, fresh
- 2 medium Zucchini, thinly sliced
- 1 Red bell pepper, diced
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic, diced red bell pepper, zucchini slices, and spinach. Cook for 5–7 minutes until the vegetables are slightly softened. Season with salt and pepper. Remove from heat.
In a mixing bowl, combine shredded chicken, Caesar dressing, and ricotta cheese. Stir until evenly combined.
Spread a thin layer of the chicken-Caesar mixture on the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles on top of the mixture.
Spread a portion of the sautéed vegetables evenly over the noodles, followed by a layer of the chicken-Caesar mixture. Sprinkle with mozzarella and Parmesan cheese.
Repeat the layers (noodles, vegetables, chicken mixture, and cheeses) two more times, ending with a generous sprinkle of cheeses on the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
6240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.1 g | 235% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1169 mg | 390% | |
| Sodium | 12434 mg | 541% | |
| Total Carbohydrate | 694.8 g | 253% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 78.7 g | ||
| Protein | 478.5 g | 957% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 5490 mg | 422% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 9145 mg | 195% | |
*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.
