Chicken and Vegetable Lasagna


Give rotisserie or leftover chicken new life in this Chicken and Vegetable Lasagna. Top the cheesy chicken lasagna recipe with bread crumbs and Parmesan for a crunchy, satisfying finish.

Chicken and Vegetable Lasagna
Photo: Blaine Moats
Prep Time:
45 mins
Chill Time:
8 hrs
Bake Time:
2 hrs 5 mins
Stand Time:
10 mins
Total Time:
11 hrs


  • Nonstick cooking spray

  • 2 tablespoon olive oil

  • 1 ½ cup very thin bite-size carrot strips

  • 1 cup chopped onion (1 large)

  • 4 cloves garlic, minced

  • 14 - 16 ounce frozen broccoli florets, thawed

  • 12 ounce shredded cooked chicken breast

  • 3 cup fat-free milk

  • 9 tablespoon all-purpose flour

  • 3 ½ cup reduced-sodium chicken broth

  • 1 ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • ¼ cup snipped fresh basil

  • 1 15 ounce carton fat-free ricotta cheese

  • 1 cup shredded low-fat mozzarella cheese (4 ounces)

  • 12 no-boil lasagna noodles (about 8 ounces)

  • 1 cup whole wheat panko (Japanese-style bread crumbs)

  • ¼ cup grated Parmesan cheese (1 ounce)


  1. Lightly coat a 3-quart rectangular baking dish with cooking spray. Set aside.

  2. In a large nonstick skillet heat 1 tablespoon of the oil over medium heat, swirling to coat the bottom of the skillet. Add carrots, onion, and garlic; cook about 6 minutes or until softened, stirring frequently. Remove from heat. Stir in broccoli and chicken; set aside.

  3. For sauce, in a large saucepan whisk together milk and flour. Add broth, salt, and pepper, whisking until smooth. Bring to boiling over medium-high heat, whisking constantly. Boil about 1 minute or until slightly thickened, whisking constantly. Remove from heat. Stir in basil. Set aside.

  4. In a small bowl stir together ricotta cheese and mozzarella cheese.

  5. Spread 1 cup of the sauce in the prepared baking dish. Arrange three of the lasagna noodles crosswise over the sauce in baking dish. Spoon another 1 cup of the sauce over the noodles, spreading evenly. Dot with one-third of the ricotta mixture, then one-third of the chicken mixture. Repeat layers twice. Top with the remaining three lasagna noodles. Spread the remaining sauce over the top. Cover baking dish with foil. Cover and chill for at least 8 hours or up to 24 hours.

  6. Preheat oven to 400°F. Bake, covered, for 1-1/2 hours. Remove foil. Bake for 30 minutes more.

  7. Meanwhile, in a small bowl stir together panko and Parmesan cheese. Sprinkle panko mixture over lasagna. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, about 5 minutes more or until the top is lightly browned. Let stand for 10 minutes before serving.


Don't worry if the sauce seems too runny. The oven-ready noodles need that extra moisture and will absorb it while the lasagna is baking.

Nutrition Facts (per serving)

273 Calories
7g Fat
29g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 273
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 57mg 19%
Sodium 695mg 30%
Total Carbohydrate 29g 11%
Total Sugars 7g
Protein 23g
Vitamin C 20.1mg 101%
Calcium 292.8mg 23%
Iron 1.8mg 10%
Potassium 342mg 7%
Folate, total 84.7mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles