Vegetable Chicken Lasagna

12 65 499
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 6
Vegetable Chicken Lasagna
Health Rating


8 noodle(s) lasagna noodle, whole-wheat, dry (precooked noodles)
2 tsp Extra virgin olive oil
400 gm Chicken, ground, lean
3 clove(s) Garlic (chopped)
1 onion(s) Sweet onion (chopped)
2 medium Zucchini
1 cup pieces Button mushrooms
1 cup Basil, fresh (chopped)
1/2 tsp Oregano, fresh (chopped)
1 cup Ricotta cheese (skimmed milk)
2 cup, shredded Mozzarella cheese, partially skimmed
1 can(s) - 24 ounces Tomato-Basil pasta sauce (any classico sauce)


  1. Preheat oven to 350° F and prepare a lasagna dish.
  2. Precook lasagna noodles as per package instructions.
  3. In a pan, warm the olive oil over medium-high heat.
  4. Add the ground chicken and cook for 10 mins.
  5. Add the garlic, onion, zucchini, and mushrooms to meat in the last 5 mins of cooking.
  6. Combine the basil oregano, ricotta, and mozzarella cheese in bowl, setting aside about 1/4 cup of mozzarella for the topping.
  7. Start the layering the ingredients in the lasagna dish, as follows:
    • A thin layer of tomato sauce.
    • A layer of the chicken-vegetable mixture.
    • A layer of the cheese mixture. 
    • Top with 4 noodles 
  8. Repeat the layering process once more, topping the last noodle layer with tomato sauce and the remaining mozzarella cheese.
  9. Cover with foil and bake for 40 minutes. Uncover and bake another 10 minutes or until browned. 
  10. Cool for 5 minutes before serving.

Nutrition Facts

Per Portion

Calories 499
Calories from fat 202
Calories from saturated fat 84
Total Fat 22.5 g
Saturated Fat 9.4 g
Trans Fat 0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 7.9 g
Cholesterol 96 mg
Sodium 702 mg
Potassium 780 mg
Total Carbohydrate 44 g
Dietary Fiber 6.1 g
Sugars 15.1 g
Protein 33 g

Dietary servings

Per Portion

Grain 1.0
Meat 0.7
Milk Alternative 1.0
Vegetables 2.7

Energy sources