Easy Ground Chicken Lasagna With Zucchini
This Ground Chicken Lasagna is a must for your dinner table. This recipe uses tender noodles, seasoned lean ground chicken, cottage cheese and creamy mozzarella. Inspired by my Ground Turkey Lasagna, Beef Pasta Casserole and High Protein Baked Ziti, this lasagna is family and meal prep friendly.
If you’re looking for lighter comfort food, this Ground Chicken Lasagna recipe is for you. I have been cooking with ground turkey for years and started to experiment with ground chicken to find out it works just the same in recipes. Other ground chicken recipe favorites are Ground Chicken Chili, Chicken Pesto Flatbread, Ground Chicken Lasagna Rolls and Spinach and Feta Empanadas with Ground Chicken.
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Why this recipe works
- High Protein: Cottage cheese gives this lasagna recipe extra protein.
- Family Friendly: Just like my Vegetarian Lasagna Soup and Turkey Lasagna Roll Ups, this meal is perfect for a family dinner.
- Uses Lean Ground Chicken: This Chicken Lasagna is a lighter version twist to a classic that usually uses ground beef or sausages.
Ingredients you’ll need
- Lasagna noodles .
- Extra virgin olive oil.
- Ground chicken. I look for lean ground chicken like 6% fat.
- Garlic.
- Onion.
- Zucchini. Large or medium works. Zucchini gives it a nutrient boost. Other veggies work as well like spinach, mushrooms, broccoli or cauliflower. But just like in my Strawberry Zucchini Bread and Gluten Free Zucchini Bread, you will want to either shred the zucchini or use a food processor on chop mode. Then use paper towels to remove excess water.
- Marinara.
- Cottage cheese. Ground Chicken Lasagna with Cottage Cheese is so delicious! But other cheeses like ricotta work in the recipe too.
- Shredded mozzarella.
- Parmesan.
- Zesty Italian Seasoning. This is my homemade spice blend that us made up of basil, oregano, paprika, garlic powder, onion powder, dried parsley , thyme and salt. If you don’t have all the spices, regular italian seasoning and salt works just fine.
How to make Ground Chicken Lasagna
Step One: Preheat the oven to 350 degrees F. In a large pot, Boil the lasagna noodles according to the package. When done, drain and set aside.
Step Two:In a large pan over medium heat, add the olive oil. When the oil is ready, add the ground chicken. Break up the meat with a large spatula or wooden spoon and let it cook for about 5-6 minutes.
Step Three: Add the spices, onions, garlic and drained zucchini. Mix to combine and let it cook for another 5 minutes or until the chicken is no longer pink.
Step Four: Pour in the marinara and stir. Turn heat to low and let it simmer for about 10 minutes.
Step Five: Assemble the lasagna. In a 13×9 pan, layer the lasagna in this order- thin layer of the meat sauce, 3 noodles placed side by side, another layer of meat sauce, 1/2 cup of cottage cheese, 1/3 cup of shredded mozzarella then another 3 noodles. Repeat one more layer and then on top of the last layer, add remaining mozzarella and the 1/4 cup of Parmesan.
Step Six : Place foil over the top and bake for 15 minutes or until the cheese is melted. When done, remove the oven and let it sit for 10 minutes before slicing and serving. Garnish with parsley just before serving.
Storing and reheating
Store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 1-2 minutes.
To freeze the lasagna whole, assemble the lasagna as instructed but hold off on baking. Use a baking dish with an airtight lid or use the foil pans with lids. Store in the freezer for up to 3 months. To heat and bake, thaw overnight in the fridge and bake at 375 for about 45 minutes. To freeze individual pieces, bake and let cool. Cut into pieces and store in a freezer safe container .
Helpful tips for Lasagna with Ground Chicken
- Make a day ahead for easy meal prep and to let the flavors settle in.
- Use foil when baking to prevent the edges of the noodles from getting hard.
- When grating the zucchini, be sure to remove the excess liquid with paper towels.
- Let the lasagna rest uncovered for about 10 minutes to make for easier cutting.
- Use a high-quality sauce that doesn’t have added sugars.
Serving suggestions
- Fresh warm garlic bread is always a hit or a green side salad.
- Enjoy with roasted vegetables such as Rosemary Carrots or Cumin Sweet Potatoes.
- Swap the noodle for whole wheat, gluten free or make it low carb like my Zucchini Lasagna using zucchini slices.
- Serve with other main dishes favorites like Paprika Chicken, Rosemary Salmon, Middle Eastern Spatchcock Chicken , Slow Cooker Italian Chicken or Italian Chicken Thighs for a high protein spread.
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Easy Ground Chicken Lasagna With Zucchini
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Ingredients
- 9 sheets of lasagna noodles
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken 6%
- 3 cloves garlic diced
- 1 small white onion diced
- 1 medium zucchini medium or large, shredded, drained
- 24 oz marinara
- 1 cup cottage cheese low fat
- 8 oz shredded mozzarella low fat
- 1/4 cup fresh parmesan
Zesty Italian Seasoning
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried parsley
- 1/8 teaspoon thyme
Instructions
- Preheat the oven to 350 degrees F. In a large pot, Boil the lasagna noodles according to the package. When done, drain and set aside.
- In a large pan over medium heat, add the olive oil. When the oil is ready, add the ground chicken. Break up the meat with a large spatula or wooden spoon and let it cook for about 5-6 minutes.
- Add the spices, onions, garlic and drained zucchini. Mix to combine and let it cook for another 5 minutes or until the chicken is no longer pink.
- Pour in the marinara and stir. Turn heat to low and let it simmer for about 10 minutes.
- Assemble the lasagna. In a 13×9 pan, layer the lasagna in this order- thin layer of the meat sauce, 3 noodles placed side by side, another layer of meat sauce, 1/2 cup of cottage cheese, 1/3 cup of shredded mozzarella then another 3 noodles. Repeat one more layer and then on top of the last layer, add remaining mozzarella and the 1/4 cup of Parmesan.
- Place foil over the top and bake for 15 minutes or until the cheese is melted. When done, remove the oven and let it sit for 10 minutes before slicing and serving. Garnish with parsley just before serving.
Notes
- Store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 1-2 minutes.
- To freeze the lasagna whole, assemble the lasagna as instructed but don’t bake it. Use a baking dish with an airtight lid or use the foil pans with lids. Store in the freezer for up to 3 months. To heat and bake, thaw overnight in the fridge and bake at 375 for about 45 minutes. To freeze individual pieces, bake and let cool. Cut into pieces and store in a freezer safe container .
- Make a day ahead for easy meal prep and to let the flavors settle in.
Use foil when baking to prevent the edges of the noodles from getting hard. - When grating the zucchini, be sure to remove the excess liquid with paper towels.
- Let the lasagna rest uncovered for about 10 minutes to make for easier cutting.
- Use a high-quality sauce that doesn’t have added sugars.
Nutrition
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