Chicken Lasagna with Red Sauce
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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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
Description
This Chicken Lasagna with Red Sauce begins with a savory meat sauce made from pancetta browned with onions, carrots, and Italian seasoning, combined with ground chicken and marinara sauce. The layered assembly pairs the meat sauce with oven-ready lasagna noodles and a ricotta filling blended with fresh spinach, egg, and seasonings. Topped generously with mozzarella and Parmesan cheeses, the dish bakes until hot and melted throughout.
The lasagna presents a balance of tender pasta, creamy ricotta and spinach, and flavorful meat sauce. Its texture is hearty and satisfying, with the melted cheese adding richness that complements the mildly spiced tomato sauce and chicken.
Best served warm, this lasagna suits family dinners or meal prepping. It pairs nicely with a simple salad or steamed vegetables for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to three days or freeze up to three months. Reheat thoroughly before serving. Nutritional information excludes optional toppings such as parsley and red pepper flakes.
Ingredients
For the Meat Sauce
- 4 ounces pancetta
- 1 medium onion
- 2 medium carrot
- 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 spinach chopped, fresh
- 1 large egg
- 1 pinch salt Kosher salt and freshly ground
- 1 pinch black pepper Kosher salt and freshly ground
- 1 pound lasagna noodles oven-ready
- 4 cups mozzarella cheese freshly shredded
- ½ cup Parmesan Cheese freshly shredded
Optional Toppings
- parsley chopped, fresh, or basil
- Parmesan Cheese freshly grated
- red pepper flakes crushed
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
- Store cooked chicken lasagna in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
- Reheat leftovers fully before serving to ensure even warmth.
- Optional toppings like fresh parsley, grated Parmesan, or red pepper flakes add flavor and can be added when serving.
- Use oven-ready noodles directly without boiling to simplify preparation.
- Incorporate fresh chopped spinach into the ricotta mix for added texture and nutrition.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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