Chicken And Zucchini Lasagna Recipe

Name: Chicken And Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp sunflower oil; 1 lb + 2 oz chicken breast, sliced lenthways; 11 oz zucchini, thinly sliced; 2 1/2 tbsp butter, plus extra to grease; 1/4 cup all purpose flour; 1 1/4 cup milk; 1 1/4 cup vegetable stock; None None zest and juice of 1/2 lemon; 1 None medium egg; pinch None granulated sugar; 3 tbsp chopped fresh basil, plus extra to garnish; 9 None lasagna noodles; 3 oz pecorino cheese, grated

Servings: persons

2 tbsp sunflower oil
1 lb + 2 oz chicken breast, sliced lenthways
11 oz zucchini, thinly sliced
2 1/2 tbsp butter, plus extra to grease
1/4 cup all purpose flour
1 1/4 cup milk
1 1/4 cup vegetable stock
None None zest and juice of 1/2 lemon
1 None medium egg
pinch None granulated sugar
3 tbsp chopped fresh basil, plus extra to garnish
9 None lasagna noodles
3 oz pecorino cheese, grated

1
Preheat the oven to 400u00b0F. Grease a baking dish with butter. Heat the oil in a large frying pan, add the chicken and pan fry for 2-3 mins on each side. Season then remove from pan and set aside. Add the zucchini to the pan in batches, pan fry for 1-2 mins on each side, then season and set aside.
2
Melt the butter in a saucepan then whisk in the flour followed by the milk, stock, lemon zest and 2 tbsp lemon juice. Simmer, stirring until the sauce thickens. Beat the egg with 2 tbsp of the sauce then mix it back into the sauce. Remove from the heat and add sugar and any remaining lemon juice and season. Stir in the chopped basil.
3
Line the bottom of the baking dish with 2-3 lasagna noodles. Arrange half the chicken and half the zucchini on top then cover with a third of the sauce. Add another layer of lasagna noodles, the remaining chicken and zucchini and another third of the sauce. Add the final layer of noodles, the remaining sauce and season. Sprinkle with pecorino and bake for 40 mins, until the pasta is tender. Serve garnished with basil leaves.

1344

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp sunflower oil, 1 lb + 2 oz chicken breast, sliced lenthways, 11 oz zucchini, thinly sliced, 2 1/2 tbsp butter, plus extra to grease, and more.

Yes, Chicken And Zucchini Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Zucchini Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions