Chicken Vegetable Lasagna Recipe

Name: Chicken Vegetable Lasagna Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 2 tbsp. butter; 1 med. onion, chopped; 3 cloves garlic, chopped; 2 c. peeled, diced eggplant; 2 med. zucchini, diagonally sliced; 1 lg. green pepper, minced; 1 pound diced, uncooked chicken; 1 (28 ounce.) can whole tomatoes, liquid removed and minced; 1 teaspoon dry oregano leaves; 1/2 teaspoon salt; 1 teaspoon pepper; 1 c. shredded carrot (2 carrots); 1 (16 ounce.) carton Ricotta cheese; 1 egg, beaten; 8 uncooked lasagna noodles; 1 1/2 c. grated Parmesan cheese; 3 c. (12 ounce.) shredded Mozzarella cheese; Carrot curl (optional); Fresh parsley sprig (optional)

Servings: persons

Vegetable cooking spray
2 tbsp. butter
1 med. onion, chopped
3 cloves garlic, chopped
2 c. peeled, diced eggplant
2 med. zucchini, diagonally sliced
1 lg. green pepper, minced
1 pound diced, uncooked chicken
1 (28 ounce.) can whole tomatoes, liquid removed and minced
1 teaspoon dry oregano leaves
1/2 teaspoon salt
1 teaspoon pepper
1 c. shredded carrot (2 carrots)
1 (16 ounce.) carton Ricotta cheese
1 egg, beaten
8 uncooked lasagna noodles
1 1/2 c. grated Parmesan cheese
3 c. (12 ounce.) shredded Mozzarella cheese
Carrot curl (optional)
Fresh parsley sprig (optional)

1
Coat a Dutch oven with cooking spray.
2
Add in butter and heat over medium heat.
3
Add in onion and garlic, saute/fry till tender.
4
Stir in eggplant, zucchini, green pepper, chicken, tomatoes, oregano, salt and pepper.
5
Cook over medium high heat 15 min, stirring frequently.
6
Remove from heat and stir in shredded carrot, cold.
7
Combine Ricotta cheese and egg in small bowl.
8
Add in to chicken-vegetable mix; mix well, and set aside.
9
Cook lasagna according to package directions.
10
Drain noodles and set aside.
11
Spread about 1/3 of chicken-vegetable mix in a 13x9x2 inch baking dish.
12
Top with 1/3 of Parmesan cheese, 1/3 of Mozzarella cheese, and 4 noodles.
13
Repeat layers once.
14
Top with remaining chicken-vegetable mix.
15
Reserve remaining cheese.
16
Cover and bake at 350 degrees for 30 min.
17
Uncover and sprinkle with remaining Parmesan and Mozzarella cheese.
18
Bake, uncovered, 5 min.
19
Let stand 10 min before serving.
20
Garnish with carrot curls and fresh parsley sprig, if you like.

2043

kcal

Calories

Fat

181

Carbs

155

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: Vegetable cooking spray, 2 tbsp. butter, 1 med. onion, chopped, 3 cloves garlic, chopped, and more.

Yes, Chicken Vegetable Lasagna Recipe 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!