Healthy Chicken Lasagna (High Protein)
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With 37g of protein per serving, this chicken lasagna is up there with one of my favourite high-protein meal prep options (right next to my best chicken meal prep recipe). Freezable, rich, creamy and soooo cosy, I love it so much that it’s incredibly hard to share, but as it’s 6 servings, I guess I’ll have to!
Why you’ll love this recipe
- Simple layers: The chicken lasagna itself is incredibly easy to whip up. I use my batch-made chicken bolognese to form the tomatoey, rich meat layer. We use 4 servings of bolognese, which spreads to serve 6 portions of lasagna with a great amount of protein per serve.
- Hidden veg: the bolognese includes a variety of veg but I wanted to boost the nutrients further, so we have gorgeous layers of sauteed courgette within this ground chicken lasagna. Got spare courgette? Try out my creamy bacon pasta for a speedy alternative in a pinch.
- Freezes really well: I’m all about a Sunday long cook when I want to chill out and cook with a podcast. This one is great for just that; then you can freeze half the servings for whenever you’re tired after a long day of work.
If you’re bolognese crazy, you may love my lentil bolognese or quorn bolognese. Or alternatively, if you love a slow cook that will make your home smell even more heavenly, try out my white ragu!
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Table of Contents
Ingredients
The meat sauce: for my chicken lasagna, I use my batch made chicken bolognese, but if you want a shortcut, you can simply fry off some onion, garlic, chicken mince and marinara sauce to form a simplified meat base. I’d highly recommend going down the bolognese route though as this is my fave lasagna recipe I’ve ever developed!
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Simplified sauce: switch out the chicken bolognese for a chicken mince/marinara combo if you haven’t made my bolognese recipe advance!
Switch up the veggie layer: I used sauteed courgette to add flavour and nutrients, but you could also use aubergine/eggplant, chopped broccoli, blanched spinach. Be sure to cook the moisture out of the veg before layering it in your lasagna so you don’t end up with a soggy end-result!
Need a cosy dish to brighten up your evenings? Try out my Ravioli Casserole for a speedy warming dish. Or if you’re in search of a speedy high-protein dish, try out my cast iron chicken– heavenly.
How to make chicken lasagna
Step 1: Add a layer of chicken bolognese to the base of your 8inch x 11inch baking dish.
Step 2: Next, add a layer of sauteed courgette/zucchini and bechamel.
Step 3: After that, we add a layer of dry lasagna sheets. Repeat around 3 times.
Step 4: For the final layer, I like to go in this order: Dry lasagna sheet, chicken bolognese, generous layer of bechamel, mozzarella and pecorino.
Step 5: Cover with foil and place in the oven for 1 hour, removing the foil after 30 minutes.
Step 6: Let the chicken lasagna rest for 10-15 minutes before digging in!
Love an oven bake? Try out my chicken thigh tray bake, salmon tray bake or if you’re looking for a veggie side, I love to whip up my roasted Mediterranean vegetables.
Tips for the best result
- Cook all of the moisture out of the courgette before adding into your chicken lasagna. If you add raw courgette into the layers, you’ll get a super soggy lasagne. You could also air-fry the courgette rounds if you prefer.
- Slowly incorporate the milk with the flour/oil mix whilst whisking quickly to prevent any lumps in the bechamel for this chicken lasagne recipe.
- Lightly grease the foil with olive oil to prevent the cheese from sticking to the foil.
- As we don’t use low-moisture mozzarella (no need to spend extra), I like to squeeze the ball of mozzarella over the sink to get rid of the excess moisture.
Leftover Storage and Reheat Instructions
Refrigerator: Once completely cool, cover with cling film and pop in the fridge. You can store it in the dish you cooked it in, or in an airtight meal prep container. Once it’s cold it’ll be easy to portion up and move. Store in the fridge for up to 3 days.
Freezer: Allow the chicken lasagne to cool completely before decanting into smaller meal prep containers. I like to freeze these in individual servings so that I can grab one portion when I’m eating solo. Freeze for up to 3 months.
Reheat: If I’m super-tired, I’ll opt for the microwave to reheat. Heat for 2 minutes on high or until piping hot. When I don’t mind waiting 20 mins, I’ll reheat the chicken mince lasagna in a glass container (oven-safe) for 20 minutes at 180°C/350°F or in the airfryer at the same temp for 15 minutes.
Recipe FAQs
Allow the chicken lasagne to cool completely before decanting into smaller meal prep containers. I like to freeze these in individual servings so that I can grab one portion when I’m eating solo. Freeze for up to 3 months.
That could be because the moisture from the courgette wasn’t cooked out enough. Be sure to cook this off before layering into your lasagna. Also, the bechamel and bolognese should be thick when layering, as everything gets saucier whilst in the oven.
You sure can! You might have to adjust the cook time slightly by adding 10-15 minutes, so check and adapt accordingly.
If you tried this chicken lasagna it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Healthy Chicken Lasagna
Ingredients
- 4 servings chicken bolognese
- 3 courgettes, sliced into thin rounds
- 700 ml semi skimmed milk
- 50 g pecorino, finely grated
- 200 g dry lasagne sheets
- 1 ball of mozzarella
Cupboard Essentials
- 4 tbsp olive oil
- 3 tbsp flour
- 1/2 tsp nutmeg
- salt
- pepper
Method
- Preheat oven to 190°C/ 375°F FAN.
- Start by adding 1 tbsp olive oil and courgette rounds to the pan. Season generously with salt and pepper and cook for about 8 minutes, or until the moisture has cooked off. Set aside.
- To the same pan, add 3 tbsp olive oil and 3 tbsp flour. Fry for about 2 minutes to cook off the raw flour flavour, then slowly add the milk whilst continuously whisking, slowly incorporating until all the milk is combined. Season with salt, pepper and nutmeg.
- Add half of the pecorino and gently cook until the bechamel has thickened nicely.
- To an 8-inch by 11-inch dish, add a layer of chicken bolognese, bechamel, courgette, then lasagna sheets.
- Repeat until you reach the final layer, which should be lasagna, chicken bolognese, bechamel, mozzarella and the remaining half of the pecorino. Cover with foil and pop in the oven for 1 hour, removing the foil halfway through.
- Remove from the oven and leave to rest for 10-15 mins before tucking in!
Notes
- Cook all of the moisture out of the courgette before adding into your chicken lasagna. If you add raw courgette into the layers, you’ll get a super soggy lasagne. You could also air-fry the courgette rounds if you prefer.
- Slowly incorporate the milk with the flour/oil mix whilst whisking quickly to prevent any lumps in the bechamel for this chicken lasagne recipe.
- To prevent the foil from sticking to the mozzarella, lightly grease the foil with some oil.
- As we don’t use low-moisture mozzarella (no need to spend extra), I like to squeeze the ball of mozzarella over the sink to get rid of the excess moisture.
Nutrition
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