Chicken and vegetable lasagne

Diving deep into the world of scrumptious dishes, the Chicken and vegetable lasagne is an evergreen classic that's both nutritious and delightful. This dish combines the tender goodness of chicken with a burst of vibrant veggies, layered amidst creamy sauces and pasta sheets. Perfect for those aiming for a healthy, hearty meal.

5 from 1 vote

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Prep Time: 30

Cook Time: 45

Total Time: 1 15

Nutritions

Nutrition Facts

Chicken and vegetable lasagne

Amount per Serving

Calories

520

% Daily Value*

Fat

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

* 2 chicken breasts thinly sliced (approx. 300g [metric: 300 grams])
* 9 lasagne sheets 9 sheets [metric: 9 sheets]
* 2 cups of spinach approx. 475 ml [metric: 500 ml]
* 1 cup of chopped zucchini approx. 240 ml [metric: 250 ml]
* 1 cup of chopped bell peppers approx. 240 ml [metric: 250 ml]
* 2 cups of grated mozzarella cheese approx. 475 ml [metric: 500 ml]
* 1 cup ricotta cheese approx. 240 ml [metric: 250 ml]
* 3 cups of tomato sauce approx. 710 ml [metric: 750 ml]
* 3 tablespoons of olive oil approx. 45 ml [metric: 45 ml]
* 1 teaspoon of salt approx. 5 ml [metric: 5 grams]
* 1/2 teaspoon of black pepper approx. 2.5 ml [metric: 2.5 grams]
* 1 teaspoon of dried basil approx. 5 ml [metric: 5 grams]

Instructions

Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil and cook thinly sliced chicken breasts until they are browned and fully cooked.
Add zucchini and bell peppers, cook until they’re slightly tender.
Stir in the spinach until wilted.
Season with salt, black pepper, and dried basil.
In a baking dish, spread a thin layer of tomato sauce.
Layer 3 lasagne sheets over the sauce.
Spread half of the chicken and vegetable mixture over the sheets.
Dollop half of the ricotta cheese and sprinkle one-third of the mozzarella.
Add another layer of lasagne sheets, chicken and vegetable mixture, ricotta, and mozzarella.
Lay down the last 3 lasagne sheets, pour the remaining tomato sauce, and top with the last portion of mozzarella.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
Let the lasagne sit for 10 minutes before serving.

Notes

1. For a crispier top, place the lasagne under a broiler for 2-3 minutes after baking.
2. Make sure to let the lasagne sit after baking; it helps in setting the layers.
3. Using fresh herbs like basil or oregano can elevate the taste.