Chicken Lasagna Recipe (2024)

For the Meat sauce:

• ▢ 4 ounces pancetta
• ▢ 1 onion
• ▢ 2 carrots
• ▢ 2 tablespoons olive oil
• ▢ 2 teaspoons Italian seasoning
• ▢ 3 cloves garlic minced
• ▢ 2 pounds ground chicken
• ▢ 2 jars marinara sauce 23.5 ounces each

For the Cheese Layers:

• ▢ 15 ounces ricotta cheese
• ▢ 2 cups spinach chopped
• ▢ 1 egg
• ▢ pinch salt and pepper
• ▢ 1 pound oven ready lasagna noodles
• ▢ 4 cups shredded mozzarella cheese
• ▢ ½ cup shredded parmesan

Toppings:

• ▢ chopped fresh parsley or basil
• ▢ grated parmesan
• ▢ red pepper flakes

• Finely chop the pancetta, onion, and carrots. Alternatively, you can pulse the pancetta in the food processor until a chunky paste forms. Transfer to a bowl. Then, pulse the onion and carrots in the food processor.

  See Also

  General Tso's Chickpeas | Vegan General Tso's Recipe

  4 ounces pancetta, 1 onion, 2 carrots

• Add the olive oil and the chopped pancetta to a large skillet over medium-high heat. Cook until the pancetta is browned and slightly crispy. Add in the Italian seasoning, carrots, and onion, cooking for about 7-8 minutes, until softened. Add in the garlic and cook for 1 minute, until fragrant.

  2 tablespoons olive oil, 2 teaspoons Italian seasoning, 3 cloves garlic

• Stir in the ground chicken, breaking it up into pieces. Cook until browned. Stir in the marinara sauce and let everything simmer for a few minutes. Then, remove the sauce from heat.

  2 pounds ground chicken, 2 jars marinara sauce

• Preheat the oven to 400℉.

• In a bowl, combine the ricotta cheese, spinach, garlic, egg, salt, and pepper.

  15 ounces ricotta cheese, 2 cups spinach, 1 egg, pinch salt and pepper

• Grease a 9×13 casserole dish with cooking spray. To assemble the lasagna, layer 1 cup of meat sauce on the bottom on of a 9×13 casserole dish. Then layer with the following: an even layer of lasagna noodles; 2 1/2 cups of meat sauce; a few spoonfuls of the ricotta mixture; a sprinkle of mozzarella cheese and parmesan cheese.

  1 pound oven ready lasagna noodles, 4 cups shredded mozzarella cheese, ½ cup shredded parmesan

• Repeat the layers once more, in the same order. Then, finish with a final layer of noodles, the remaining meat sauce, and a generous sprinkling of mozzarella.

• Cover the lasagna with tin foil and bake for 40 minutes. Then remove the tin foil, and bake for an additional 10-15 minutes.

• Remove lasagna from the oven, and let it rest for 10-15 minutes before slicing and serving. Garnish with chopped parsley, basil, parmesan cheese, and red pepper flakes if desired.

  chopped fresh parsley or basil, grated parmesan, red pepper flakes

• I find that ground chicken works best for this recipe. If you have cooked shredded chicken to use up, you can stir that into the marinara sauce before layering the lasagna.
• Cover the lasagna with foil when you bake it. This will protect the top from browning too much.
• Let the lasagna sit for 10 minutes before cutting it, this will help the filling to solidify.

Storage: Store chicken lasagna in an airtight container in the refrigerator for 4 days, or freeze for 3 months.

Nutrition Facts

Chicken Lasagna with Red Sauce

Amount Per Serving

Calories 546Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 21g131%

Trans Fat 1g

Cholesterol 168mg56%

Sodium 775mg34%

Potassium 563mg16%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 41g82%

Vitamin A 2976IU60%

Vitamin C 3mg4%

Calcium 682mg68%

Iron 1mg6%

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