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4.7 from 111 votes

Chicken Lasagna with Red Sauce

My chicken lasagna is a comfort food classic made a bit healthier with ground chicken instead of beef-- simple and delicious!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 12 slices
Calories: 546 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 400℉. Grease a 9×13 casserole dish with cooking spray.
  5. In a bowl, combine the ricotta cheese, spinach, garlic, egg, salt, and pepper.
  6. 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.
  7. 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.
  8. Cover the lasagna with tin foil and bake for 40 minutes. Then remove the tin foil, and bake for an additional 10-15 minutes.
  9. 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

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

% 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.