Best 2 Chicken Vegetable Lasagna Recipes

Chicken vegetable lasagna is a hearty and satisfying dish that is perfect for a weeknight meal or a special occasion. It is made with layers of tender chicken, roasted vegetables, and a creamy béchamel sauce, all topped with a layer of melted cheese. The flavors of the chicken, vegetables, and cheese blend together perfectly, and the lasagna is sure to be a hit with everyone at the table.

Here are our top 2 tried and tested recipes!

CHICKEN VEGETABLE LASAGNA

Chicken Vegetable Lasagna image

Make and share this Chicken Vegetable Lasagna recipe from Food.com.

Provided by Gladreg FreezerWare

Categories One Dish Meal

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

4 Tyson® Boneless Skinless Chicken Thighs, diced
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
10 basil leaves, chopped
1 teaspoon dried oregano
2 small zucchini, thinly sliced
1 red bell pepper, thinly sliced
1 (15 ounce) jar marinara sauce
2 tablespoons parmesan cheese
1 (12 ounce) package lasagna noodles, cooked and drained
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese

Steps:

Spray a baking dish with nonstick spray, set aside.
Heat oil in a large skillet over medium-high heat. Add chicken; cook, stirring for 5 to 6 minutes, or until lightly browned. Add the onion and garlic, cook 2 minutes.
Add the basil, oregano, zucchini, and red bell pepper; cook, stirring often for 3 to 4 minutes, or until the zucchini is tender. Add the marinara and Parmesan cheese. Remove from heat.
Remember to wash hands and surfaces before preparing food.
To Assemble: Spread a thin layer of the chicken mixture in the bottom of the baking dish. Top with a layer of noodles, ricotta cheese, chicken mixture and mozzarella cheese. Repeat layers. Bake 45 to 50 minutes, or until hot and bubbly.
Serving Suggestion: Serve with a lettuce salad and warm garlic toast.
To Freeze for Serving Later: Place leftover lasagna in refrigerator until completely cooled. Cut squares of lasagna and place into Gladware® containers. Store in freezer.
To Serve From Frozen for Microwave: Lift lid of container to vent. Microwave on high power for 3 to 4 minutes, or until heated through.

CHICKEN AND ROASTED VEGETABLE LASAGNA

CHICKEN AND ROASTED VEGETABLE LASAGNA image

Categories Chicken Bake

Yield 8-12

Number Of Ingredients 27

Ingredients

Vegetables:
1 green & 1 orange or yellow pepper
1 eggplant
1 zucchini
8-10 spears asparagus
1 lb. mushrooms
2 shallots
2 garlic cloves
Seasonings:
1-2 T olive oil, 1 t salt, freshly ground pepper, 1/2 t dried rosemary leaves.
First Cheese Mixture (aka CM1):
1 c ricotta cheese (can use fat free if desired)
1 c whole milk
1 c shredded mozzarella cheese
2 Tbsp Parmesan cheese
1 egg
1/2 tsp salt.
Meat:
½ pound ground skinless chicken breast
2 Tbsp. olive oil
Sauce:
3 c Bertolli tomato-based pasta sauce (your choice)
Second Cheese Mixture (aka CM2):
1 c mozzarella cheese
1/3 c Parmesan cheese
Pasta:
1 package oven-ready lasagna noodles

Steps:

Dice the vegetables (about 3/4 inch) and mix with seasonings. Roast in a large shallow roasting pan at 450 degrees F. for 25 - 30 minutes stirring frequently. Mixture will be dry and just beginning to brown. Meanwhile, saute chicken in olive oil until cooked through. Combine CM1 ingredients and chill in the fridge until needed. Combine CM2 in a small bowl and set aside until needed. Lightly grease a 9x13 pan. Spread 1/3 c pasta sauce over bottom of dish. Lay oven-ready lasagna noodles on bottom and dot with ½ CM1. Spread with ½ the vegetable mixture and then ½ chicken. Pour 1 c pasta sauce over the chicken. Top the sauce with a second layer of pasta. Dot with the remaining CM1 and cover with the remaining vegetables, then chicken and 1 c pasta sauce. Top the sauce with a final layer of pasta and the remaining spaghetti sauce. Sprinkle with CM2. Cover with lightly greased foil and place in a preheated 375 degree F. oven. Bake for 30 minutes or until bubbling. Remove foil and bake uncovered another 15 minutes until golden. Remove from oven, let stand 15 minutes and cut into squares.

Tips:

Prep and Cook Veggies First: Before assembling the lasagna, ensure your veggies are ready. Sautéing or roasting them beforehand enhances their flavor and texture in the final dish.
Use a Variety of Cheeses: Don't limit yourself to just one type of cheese! Combining different types, such as mozzarella, ricotta, and Parmesan, adds depth and richness to the lasagna.
Don't Overcook the Noodles: Slightly undercooked lasagna noodles hold their shape better and absorb the sauce and cheese more effectively, creating a more satisfying bite.
Layer Wisely: Arrange the lasagna layers carefully, starting with a layer of sauce, then noodles, veggies, cheese, and repeat. This ensures even distribution of flavors and textures throughout the dish.
Bake Until Golden Brown: The lasagna is ready when the top is golden brown and bubbly. Keep an eye on it during baking to prevent overcooking.

Conclusion:

With a bit of preparation and attention to detail, you can create a delicious and satisfying chicken vegetable lasagna that's sure to impress your family and friends. Remember to choose fresh, high-quality ingredients, carefully layer the components, and bake until golden brown. Enjoy this flavorful and versatile dish as a comforting meal or a special occasion centerpiece. Experiment with different vegetable combinations, cheeses, and sauce variations to suit your taste preferences. Happy cooking!