Loaded Chicken Vegetable Lasagna with Four Cheeses
This hearty lasagna combines tender chicken, fresh vegetables, and four different cheeses for an indulgent family meal. Layers of zucchini, carrots, mushrooms, and spinach add nutrition and flavor, while ricotta, Parmigiano-Reggiano, provolone, and mozzarella create rich, melty goodness throughout. The oven-ready noodles make assembly easier, and the generous portions serve a crowd. Perfect for Sunday dinners, potlucks, or meal prep when you want comfort food that satisfies.
Ingredients
- 1 tablespoon olive oil
- 2 ½ cups zucchini, thinly sliced
- 1 ½ cups carrots, thinly sliced
- 1 8 oz package fresh mushrooms, sliced
- 4 cloves garlic, minced
- 2 6 oz bags fresh baby spinach
- ¼ cup fresh basil, thinly sliced
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 15 oz container whole milk ricotta cheese
- 2 cups Parmigiano-Reggiano cheese, grated and divided
- 2 large eggs
- 2 24 oz jars tomato and basil pasta sauce, divided
- 1 9 oz package oven ready lasagna noodles
- 2 12 oz packages provolone cheese, sliced
- 4 cups chicken, cooked and chopped
- 1 16 oz package mozzarella cheese, shredded
Instructions
- 1
Heat olive oil in large skillet over medium heat and cook zucchini, carrot, mushrooms, and garlic until vegetables are tender
- 2
Add spinach and stir until wilted, then cook stirring frequently until most liquid has evaporated
- 3
Stir in basil, salt, and pepper, then set vegetable mixture aside
- 4
Combine ricotta, 1 cup Parmigiano-Reggiano, and eggs in medium bowl and set aside
- 5
Preheat oven to 350°F and spray 4-quart baking dish with nonstick cooking spray
- 6
Spread pasta sauce in baking dish and begin layering with noodles, ricotta mixture, vegetables, and provolone
- 7
Combine chicken and mozzarella cheese
- 8
Continue layering with noodles, ricotta, chicken mixture, sauce, and provolone
- 9
Add final layers of noodles, ricotta, remaining chicken, sauce, provolone, and vegetables
- 10
Top with remaining sauce, provolone, and sprinkle with remaining Parmigiano-Reggiano
- 11
Bake for 45 to 60 minutes until hot and bubbly
- 12
Let stand for 10 minutes before serving
Tips
Pat vegetables dry after cooking to prevent watery lasagna layers that can make noodles soggy
Let lasagna rest the full 10 minutes before cutting to allow layers to set and prevent collapse
Cover with foil if top browns too quickly during baking
Good to Know
Refrigerate covered up to 3 days or freeze up to 3 months
Assemble completely, cover and refrigerate up to 1 day before baking
Let cool 10 minutes, cut into squares, serve with side salad
Common Mistakes
Don't skip draining vegetables to avoid watery lasagna
Don't cut immediately to avoid layer collapse
Substitutions
Dairy-Free Swaps
General Alternatives
cook noodles first
FAQ
Can I make this ahead?
Yes, assemble completely and refrigerate up to 1 day before baking. Add 10-15 minutes to baking time if chilled.
Can I freeze leftovers?
Absolutely. Cut into portions, wrap well, and freeze up to 3 months. Thaw overnight and reheat in oven.
What if I don't have oven-ready noodles?
Use regular lasagna noodles but cook them according to package directions first, then proceed with recipe as written.