Ingredients
Scale
For the Vegetable and Chicken Filling:
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, chopped
- 1 cup broccoli florets, chopped
- 1 yellow squash, chopped
- 2 cups cooked chicken breast, shredded or diced (grilled or baked)
- Salt and pepper to taste
For the Sauce:
- 4 cups marinara sauce (store-bought or homemade)
- 2 tablespoons tomato paste (optional, for a richer flavor)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
For the Cheese Filling:
- 2 cups ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried
- ½ teaspoon salt
Other:
- 9 lasagna noodles (regular or no-boil)
- 3 cups shredded mozzarella cheese
Instructions
1. Sauté the Vegetables and Chicken
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and garlic and sauté for 2–3 minutes until softened and fragrant.
- Stir in carrots, zucchini, broccoli, and yellow squash. Cook for 7–10 minutes until vegetables are tender.
- Add the cooked chicken and stir well. Season with salt, pepper, dried basil, and oregano.
- Pour in 2 cups of marinara sauce and mix thoroughly. Simmer for 5–7 minutes, allowing the flavors to combine.
- Remove from heat and set aside.
2. Prepare the Cheese Mixture
- In a medium bowl, combine ricotta cheese, egg, Parmesan, parsley, and salt.
- Mix until smooth and well incorporated. Set aside.
3. Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of marinara sauce (about ½ cup) at the bottom.
- Layer 3 lasagna noodles across the bottom of the dish.
- Spread 1/3 of the ricotta mixture over the noodles.
- Spoon 1/3 of the vegetable-chicken mixture on top.
- Sprinkle 1 cup of shredded mozzarella over the layer.
- Repeat the process two more times: noodles, ricotta, vegetable-chicken mix, mozzarella.
- Finish with a top layer of noodles, a final spread of sauce, and the remaining mozzarella cheese.
4. Bake the Lasagna
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10–15 minutes until the cheese is melted and golden brown.
- Let the lasagna rest for 10–15 minutes before slicing. This helps the layers set and makes it easier to serve.
Notes
- Use Pre-Cooked or No-Boil Noodles
- If time is limited, opt for no-boil noodles. They cook in the oven as the lasagna bakes, saving a step.
- Chop Vegetables Evenly
- Uniform pieces ensure even cooking. Keep sizes small so the layers aren’t too bulky.
- Let It Rest
- Allow the lasagna to rest before cutting to prevent it from falling apart on the plate.
- Cheese Variations
- Add some provolone, Monterey Jack, or gouda to the mozzarella for a twist in flavor.
- Make Ahead and Freeze
- This lasagna freezes well. Assemble, cover tightly, and freeze unbaked. When ready to cook, thaw in the fridge overnight and bake as instructed.
- Flavor Enhancements
- Add red pepper flakes to the sauce for a touch of heat.
- Incorporate mushrooms or spinach if desired.
- Don’t Overstuff Layers
- Spread ingredients evenly and avoid using too much of any one component to maintain structure.
- Prep Time: 30 minutes
- Cook Time: 45 minutes