If you are looking for a balanced, comforting dish that still feels light and nourishing, this veggie loaded chicken lasagne is a strong choice. It layers tender shredded chicken, colorful vegetables, rich tomato sauce, and a creamy cheese topping into one satisfying bake.
This recipe is designed to be practical as well as flavorful. It is ideal for meal prep, family dinners, or making ahead for busy days without sacrificing taste or texture.
Recipe Card: Veggie Loaded Chicken Lasagne
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4–6
Cuisine: Italian-inspired
Keyword: healthy chicken lasagne, veggie chicken lasagna, high protein lasagne
Ingredients
For the Chicken & Veggie Sauce
- 2 large chicken breasts
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 medium zucchini, diced
- 1 large carrot, grated or finely chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- 1 small chili, finely chopped (optional)
- 1 jar (about 500g) tomato passata
- 1 cup (240 ml) chicken stock
- ½ cup sliced olives (optional)
For the Creamy Cheese Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups (500 ml) milk
- ½ cup grated Parmesan cheese
- ½ cup shredded cheddar cheese
- Salt and pepper, to taste
For Assembly
- 9–12 lasagne sheets
- ½ cup shredded cheddar (for topping)
Step-by-Step Instructions
1. Cook the Chicken
Season the chicken breasts with paprika, garlic powder, oregano, salt, and pepper. Rub lightly with olive oil to help lock in moisture.
Cook in an oven at 190°C (375°F) for 18–20 minutes or until fully cooked. Let the chicken rest briefly, then shred using two forks.
2. Prepare the Vegetable Base
Heat a large pan over medium heat and add a small drizzle of olive oil. Add onion, garlic, and chili first, sautéing until fragrant.
Stir in zucchini, carrot, and bell peppers. Cook for 6–8 minutes until softened but still vibrant.
3. Build the Tomato Chicken Sauce
Pour in the passata and chicken stock, then stir well to combine. Allow the mixture to simmer gently for about 10 minutes.
Add the shredded chicken and olives if using. Simmer for another 5 minutes so the flavors blend and the sauce thickens slightly.
4. Make the Creamy Cheese Sauce
In a saucepan, melt butter over medium heat. Add flour and whisk continuously for about 1 minute to form a smooth paste.
Gradually pour in the milk, whisking constantly to prevent lumps. Cook until the sauce thickens and becomes silky.
Stir in Parmesan and cheddar cheese until melted. Season with salt and pepper.
5. Assemble the Lasagne
Start with a thin layer of the chicken and veggie sauce at the bottom of your baking dish. Add a layer of lasagne sheets on top.
Spread a portion of the cheese sauce over the pasta. Repeat these layers until the dish is filled, finishing with a layer of cheese sauce.
Sprinkle extra cheddar on top for a golden finish.
6. Bake to Perfection
Bake in a preheated oven at 190°C (375°F) for about 20–25 minutes. The top should be bubbling and lightly golden.
Let the lasagne rest for 10 minutes before slicing. This helps it set and makes serving easier.
Why This Chicken Lasagne Works
This version focuses on balance and nutrition without sacrificing comfort. It combines lean protein, vegetables, and a creamy sauce in one dish.
The vegetables add moisture and natural sweetness. This reduces the need for heavy fats while still delivering a rich flavor.
Using shredded chicken also ensures every bite has protein. It distributes more evenly compared to large chunks.
Ingredient Variations and Substitutions
One of the strengths of this recipe is its flexibility. You can adjust ingredients based on preference or availability.
Vegetable swaps
- Spinach or kale can replace zucchini
- Mushrooms add a deeper savory flavor
- Eggplant works well for a more traditional texture
Protein options
- Ground chicken or turkey can be used instead of shredded chicken
- Leftover roasted chicken works perfectly
Dairy alternatives
- Use mozzarella instead of cheddar for a stretchier texture
- Try a lighter milk or plant-based milk for a lighter sauce
Tips for the Best Lasagne Texture
Getting the perfect lasagne is about more than just layering. Small adjustments can make a big difference.
Do not overload with sauce
Too much liquid can make the lasagne watery. Keep layers balanced.
Cook vegetables properly
Vegetables should be softened before layering. This prevents excess water release during baking.
Rest before slicing
Allowing the lasagne to rest helps it firm up. This gives cleaner slices and better structure.
Use the right dish size
A medium-depth dish helps layers cook evenly. Too deep can result in uneven baking.
Make Ahead and Storage Guide
This dish is excellent for planning ahead. It holds its texture and flavor well after storage.
Make ahead
Assemble the lasagne and refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to the baking time.
Refrigeration
Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.
Freezing
Freeze baked or unbaked lasagne for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
This lasagne is filling on its own, but pairing it with light sides creates a more balanced meal.
- Fresh green salad with lemon dressing
- Steamed vegetables
- Garlic bread or toasted flatbread
- Light cucumber yogurt dip for contrast
Keeping sides simple helps the lasagne remain the main focus.
Frequently Asked Questions
Can I use no-boil lasagne sheets?
Yes, but ensure your sauce is slightly looser. This helps the pasta cook properly in the oven.
How do I make it more high-protein?
Add extra shredded chicken or mix in cottage cheese with the sauce. Both increase protein without changing flavor much.
Can I make this dish gluten-free?
Use gluten-free lasagne sheets and replace flour with cornstarch in the sauce. The rest of the recipe stays the same.
Why is my lasagne watery?
This usually happens when vegetables release excess moisture. Cook them longer beforehand or reduce sauce slightly.
Can I skip the cheese sauce?
You can replace it with ricotta or a lighter yogurt-based layer. The texture will change but still be enjoyable.
How long should I let it rest after baking?
About 10 minutes is ideal. This helps the layers set and prevents the lasagne from falling apart.
This veggie loaded chicken lasagne is a practical recipe that combines comfort with a balanced ingredient list. It is easy to adapt, stores well, and works equally well for weeknight dinners or meal prep plans.
Veggie Loaded Chicken Lasagne
Ingredients
Chicken
- 2 chicken breasts
- 1 tbsp olive oil plus more if needed for sautéing
- 2 tsp chicken seasoning or a mix of garlic powder, paprika, salt, and pepper
Veggies
- 1 courgette (zucchini) chopped
- 1 large carrot grated or finely chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 green bell pepper chopped
- 1 red onion finely chopped
- 4 cloves garlic crushed or minced
- 1 fresh chilli finely chopped (optional)
- 0.5 cup olives sliced (optional)
Sauce
- 700 g passata 1 large jar
- 500 ml chicken stock
Pasta
- 9 lasagne sheets about 9–12 sheets, depending on dish size
Creamy Cheese Sauce
- 2 tbsp butter
- 2 tbsp plain flour
- 500 ml milk
- 50 g Parmesan cheese grated
- 50 g cheddar cheese grated (for sauce)
- 30 g cheddar cheese grated (for topping)
- salt and black pepper to taste
Instructions
Cook the Chicken
- Preheat the oven to 200°C (390°F). Lightly grease a baking dish.
- Season the chicken breasts with chicken seasoning and drizzle with olive oil.
- Cook the chicken until fully cooked through, then shred with two forks. (Air fryer: about 15–18 minutes at 190°C/375°F, or bake/pan-cook until done.)
Make the Chicken & Veg Sauce
- Chop the courgette, peppers, carrot, red onion, garlic, and chilli (if using).
- Heat a pan over medium heat with a little olive oil. Sauté the vegetables for 6–8 minutes until softened.
- Pour in the passata and chicken stock, then simmer for 8–10 minutes.
- Stir in the shredded chicken and olives (if using). Simmer for 2–3 minutes, then remove from heat.
Make the Creamy Cheese Sauce
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute to form a smooth paste.
- Gradually pour in the milk while whisking constantly until smooth and thickened.
- Stir in Parmesan and the cheddar for the sauce. Season with salt and black pepper to taste.
Assemble & Bake
- Add a thin layer of chicken and veggie sauce to the bottom of the baking dish.
- Top with a layer of lasagne sheets, then spread a layer of creamy cheese sauce.
- Repeat the layers until the dish is full, finishing with a final layer of creamy cheese sauce.
- Sprinkle the remaining cheddar cheese over the top.
- Bake for 20–25 minutes until golden and bubbling.
- Rest for 10 minutes before slicing and serving.
Notes
- For cleaner slices, always rest the lasagne for at least 10 minutes before cutting.
- Cook the vegetables until softened to reduce excess moisture and avoid a watery lasagne.
- If using no-boil lasagne sheets, keep the sauce slightly looser and add 5 extra minutes to baking time if needed.
- Leftovers store well in the fridge for up to 3 days and reheat best in the oven or air fryer.
Leave a Reply