Skip to content

Chicken and vegetable lasagne

2.5 serves of vegetables in each serve

Preparation time: 15 minutes

Cooking time: 70 minutes

Serves: 10

  2.5 serves of vegetables per serve

Diet and Allergies:


Olive oil spray
1 onion, diced
2 cloves garlic, crushed
500g lean chicken mince
2 carrots, grated
2 zucchinis, grated
2 cups mushrooms, sliced
2 400g tins crushed tomatoes
2 tbsp tomato paste
1 tsp reduced-salt chicken stock powder
½ cup water
½ tsp paprika
2 tbsp fresh herbs, chopped (e.g. basil, oregano or rosemary) or 2 tsp dried Italian herbs
150g baby spinach
500g reduced-fat ricotta cheese
½ cup reduced-fat milk
½ cup Parmesan, grated
250g Instant lasagne sheets, preferably wholemeal


Preheat oven to 180°C. Spray a large frypan with oil and heat over medium heat. Saute the onion and garlic until soft. Add the mince and brown, breaking up with a wooden spoon. Add the carrot, zucchini and mushrooms and cook for 5 minutes.

Add the tomatoes, tomato paste, stock powder, water, paprika and herbs. Simmer for 20 minutes, until the liquid has reduced by a third. Add the spinach, stir and cook for 1 minute until wilted. Remove from heat.

Meanwhile, blend the ricotta, milk and all except 2 tablespoons of the Parmesan until smooth.

Spray a deep lasagne dish with oil. Spread a third of the mince sauce over base. Follow with a layer of pasta, a layer of sauce, and then a layer of the cheese mix. Repeat the layering, finishing with the cheese mix. Sprinkle the top with the remaining Parmesan and bake for 30–40 minutes. Stand for 5 minutes before serving.


  • If freezing, it’s best to freeze it before baking. When you’re ready, remove it from the freezer, defrost and bake as usual.


Share recipe:

You might also like:

Pea, zucchini and pesto risoni with chicken in a large white bowl with a fork and spoon for serving on the side.

Pea, zucchini and pesto risoni with chicken

Six baked fried rice muffins on baking paper served on a white cutting board with two glass bottles of milk with straws to serve in the background.

Fried rice muffins

Vegie pikelet sandwiches with cream cheese spread in between sitting on baking paper served on a wooden serving board with one pikelet on the table being spread with a knife.

Vegie pikelet sandwiches