Veggie Loaded Chicken Lasagne
This veggie loaded chicken lasagne is a high-protein, meal-prep-friendly dinner made with shredded seasoned chicken, rainbow vegetables, rich tomato passata, and a creamy homemade cheese sauce layered with lasagne sheets and baked until golden and bubbly. It’s a hearty, family-style comfort food recipe that reheats well and tastes even better the next day.
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.