Chicken Vegetable Lasagna

chicken vegetable lasagna plated


Try my Chicken Vegetable Lasagna in a Cheesy Cream Sauce! Now this recipe and meal is not for the faint of heart. It is not complicated, but I will admit it does involve a few more steps to make than a quick weeknight meal. It takes about an hour or so to prep everything and then about an hour and 15 minutes to cook. But you can feed 9 – 10 for dinner! Have I scared you off yet? I sure hope not, because I promise you this is totally worth it! 

chicken vegetable lasagna plated

Now a game changer here is the Barilla Oven Ready Lasagna sheets! No more boiling those long sheets and trying to gently break them apart when you drain them! No need for a pot of boiling water! Just pull them from the box and layer them up with your filling! 

Barilla Oven Ready Lasagna Sheets

Lasagna ready for the oven


When I was at the store this week, ground chicken was on sale. So that’s when I had the idea! I grabbed some fresh spinach, and some heavy cream (OK, I know, not the healthiest), and some Ricotta and the cheeses. I followed my typical Ricotta Cheese filling that I do for my Beef Lasagna and Red Sauce, and instead of the beef, used ground chicken! I didn’t want to use traditional Italian Red Sauce, so thought a nice creamy white cheese sauce would work perfectly! And I think it did! I hope you think so too! 

Ground chicken


Ricotta cheese filling for lasagna


chicken and spinach filling for lasagna


chicken vegetable lasagna out of the oven


I’m hoping if you find a couple hours to spend in your kitchen and want to try a different spin on traditional lasagna, you’ll give my CHicken Vegetable Lasagna a try! I’m looking forward to playing with the recipe a little, adding some shredded carrots and mushrooms the next time, or even zucchini and tomato from my garden in summertime! 


chicken vegetable lasagna in a pan ready to serve


So, until next time,

Let’s get cookin’ together,


Chicken Vegetable Lasagna

Want a twist to a traditional lasagna? Try my Chicken Vegetable Lasagna! Using ground chicken, oven ready lasagna noodles, and a cream based sauce, you'll love this version!
Prep Time1 hour
Cook Time1 hour 10 minutes
Course: Dinner, Lunch, Main Course
Cuisine: All, Italian
Keyword: BarillaOVenReadyLasagna, Barillapasta, chickenlasagna, Homemadelasagna, Italiandinner, Lasagna, vegetablelasagna
Servings: 10 sevings
Author: Madeline Kohler


  • 1 Large Stove Top Sauté Pan with Lid
  • 1 Deep Dish 9" x 13" Aluminum pan
  • 1 Large Mixing Bowl


Ground Chicken Spinach Mixture

  • 2 pounds ground chicken
  • cup onion, diced
  • 3 cloves garlic, minced
  • ¼ cup olive oil I use Capella's Italian Seasoning Olive Oil
  • 1 tbsp Kosher salt
  • 1 tbsp Kirkland No-Salt Organic Seasoning You can substitute Italian Herb Blend
  • 1 tsp black pepper
  • 2 tsp basil paste
  • 1 tsp cumin
  • 10 cups fresh spinach (cleaned)

Ricotta Cheese Mixture

  • 3 pounds Ricotta cheese
  • 3 eggs
  • 2 tsp basil paste
  • cup onions, diced
  • 2 cloves garlic, minced
  • 2 tsp Kosher salt
  • 2 tbsp Kirkland No-Salt Organic Seasoning
  • 1 tsp black pepper
  • 1 tsp sugar
  • ½ cup grated locatelli cheese You can substitute parmesan.
  • 4 cup shredded mozzarella cheese Set aside 3 cups for the Lasagna assembly.

Cream Sauce

  • Juice from ground chicken and spinach When you drain the meat and spinach mixture from the pan, leave the juice in the bottom of the pan.
  • 2 tbsp butter
  • 2 cups heavy cream
  • ½ cup grated locatelli cheese
  • 1 tsp nutmeg
  • 12 Oven Ready Lasagna sheets I use Barilla brand

Bread Crumb Toppping

  • ½ cup Italian Style or plain bread crumbs


Chicken Vegetable Mixture

  • Heat stove top pan to low-medium heat. Pour in olive oil.
  • Add onions and garlic, stirring to combine, and cooking about 5 minutes until onions and garlic begin to soften.
  • Add ground chicken and stir to combine, turning heat to medium.Cook 5 minutes, then add salt, pepper, seasonings and basil paste.
  • Cook chicken for about 10 - 15 minutes, turning occasionally until cooked completely. Turn heat down to low.
  • Add spinach and cover with lid. Spinach will wilt. Once spinach is wilted, mix with ground chicken until well combined. Turn off heat.
  • Remove chicken and spinach mixture from the pan into a medium bowl, leaving the juices in the pan.

Cream Sauce

  • Turn heat on stove to medium to heat up the juices from the chicken mixture. Add butter and stir until butter is melted into juices.
  • Add heavy cream, stirring with a whisk, blending into the juice and butter mixture. Add grated cheese, and blend into liquid cream mixture with whisk until melted.
  • Stir continuously, being careful not to burn. Once the mixture begins to thicken slightly and almost come to a boil, reduce heat to low.

Ricotta Cheese Mixture

  • In a large mixing bowl, mix together Ricotta cheese, eggs, and remaining ingredients until well combined. Do not over mix.

Assembling the Lasagna

  • Preheat oven to 375°.
  • Spray bottom of aluminum pan with non-stick cooking spray. .
  • Drizzle olive oil on bottom of pan until lightly covered.
  • Layer 3 sheets across bottom of pan.
  • Spread ⅓ of the cheese mixture gently on top of sheets.
  • Spread ⅓ of the chicken spinach mixture over the cheese mixture.
  • Sprinkle 1 cup of shredded mozzarella over the mixture. Pour ¼ of the cream sauce over the layer.
  • Repeat the process 2 more times, topping with 2 lasagna sheets.
  • Sprinkle a little bit of the cream sauce on top of the sheets and sprinkle with about ½ cup of finely grated Italian Style bread crumbs.
  • Bake 1 hour covered. Remove cover and bake another 10 minutes. Let Lasagna set for 10 - 15 minutes before cutting and serving.


Ground chicken Ricotta cheese filling for lasagna Lasagna ready for the oven chicken vegetable lasagna out of the oven

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