Vegetable Chicken Lasagna
Brimming with hearty flavors and vibrant vegetables, this Vegetable Chicken Lasagna is a wholesome twist on a classic comfort dish. Layers of tender lasagna noodles are interwoven with shredded chicken, sautéed zucchini, bell peppers, carrots, and fresh spinach, creating a medley of nutritious ingredients that complement the rich, tangy tomato sauce. A luscious ricotta cheese mixture, seasoned with Italian herbs and Parmesan, adds creamy decadence, while a bubbly mozzarella topping offers the perfect golden finish. Easy to assemble and baked to perfection, this satisfying lasagna is ideal for family dinners or meal prepping, serving up to 8 hungry appetites. Whether you're craving warmth on a chilly evening or looking for a crowd-pleasing option, this recipe delivers a delicious balance of protein, vegetables, and cheesy comfort in every bite!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 2 cups Chicken breast, cooked and shredded
- 1 medium Zucchini, diced
- 1 medium Bell pepper (red or yellow), diced
- 1 large Carrot, grated
- 3 cups Spinach, fresh
- 3 cloves Garlic, minced
- 24 ounces Tomato sauce
- 15 ounces Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 Egg
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles in a large pot of salted boiling water according to the package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
Heat olive oil in a large skillet over medium heat. Add diced zucchini, bell pepper, and grated carrot. Sauté for 5-7 minutes until the vegetables begin to soften.
Add spinach and minced garlic to the skillet and cook for another 2-3 minutes until the spinach wilts. Season with salt and black pepper. Stir to combine, then remove the pan from heat.
In a mixing bowl, combine ricotta cheese, one egg, Parmesan cheese (reserve 2 tablespoons for topping), and Italian seasoning. Mix well until smooth and set aside.
Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.
Layer 3-4 lasagna noodles over the sauce, slightly overlapping them.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the sautéed vegetables and 1/3 of the shredded chicken.
Pour about 1/4 of the tomato sauce over the layer and sprinkle 1/3 of the mozzarella cheese.
Repeat the layering process (noodles, ricotta, vegetables, chicken, sauce, mozzarella) two more times, finishing with a layer of noodles topped with the remaining tomato sauce and reserved mozzarella and Parmesan cheeses.
Cover the dish with aluminum foil, ensuring it does not touch the cheese topping.
Bake the lasagna in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.1 g | 250% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1028 mg | 343% | |
| Sodium | 10747 mg | 467% | |
| Total Carbohydrate | 620.7 g | 226% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 65.6 g | ||
| Protein | 419.2 g | 838% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 4281 mg | 329% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 9208 mg | 196% | |
*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.
