Chicken Lasagna with Red Sauce
User Reviews
4.7
111 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 20 mins
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Servings
12 slices
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Calories
546 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Lasagna with Red Sauce
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My chicken lasagna is a comfort food classic made a bit healthier with ground chicken instead of beef-- simple and delicious!
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Ingredients
For the Meat Sauce
- 4 ounces pancetta
- 1 medium onion
- 2 medium carrots
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 3 cloves garlic minced
- 2 pounds ground chicken
- 47 ounces marinara sauce (2 (23.5-ounce) jars)
For Assembly
- 15 ounces ricotta cheese
- 2 cups chopped fresh spinach
- 1 large egg
- 1 pinch Kosher salt and freshly ground black pepper
- 1 pound oven-ready lasagna noodles
- 4 cups freshly shredded mozzarella cheese
- ½ cup freshly shredded Parmesan cheese
Optional Toppings
- Chopped fresh parsley or basil
- freshly grated Parmesan cheese
- crushed red pepper flakes
Instructions
- 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.
- 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.
- 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 the heat.
- Preheat the oven to 400℉. Grease a 9×13 casserole dish with cooking spray.
- In a bowl, combine the ricotta cheese, spinach, garlic, egg, salt, and pepper.
- To assemble the lasagna, layer 1 cup of meat sauce on the bottom of the prepared casserole dish. Then layer with the following: an even layer of lasagna noodles; 2½ cups of meat sauce; a few spoonfuls of the ricotta mixture; a sprinkle of mozzarella cheese and Parmesan cheese.
- 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 the 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.
Notes
- Storage: Store chicken lasagna in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months.
- Store chicken lasagna in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months.
- Nutritional information does not include optional toppings.
Nutrition Information
Show Details
Serving
1slice
Calories
546kcal
(27%)
Carbohydrates
5g
(2%)
Protein
41g
(82%)
Fat
41g
(63%)
Saturated Fat
21g
(105%)
Trans Fat
1g
Cholesterol
168mg
(56%)
Sodium
775mg
(32%)
Potassium
563mg
(16%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2976IU
(60%)
Vitamin C
3mg
(3%)
Calcium
682mg
(68%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 546kcal | 27% |
| Carbohydrates | 5g | 2% |
| Protein | 41g | 82% |
| Fat | 41g | 63% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 775mg | 32% |
| Potassium | 563mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2976IU | 60% |
| Vitamin C | 3mg | 3% |
| Calcium | 682mg | 68% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
111 reviews
Excellent
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