Ground Chicken Lasagna is made with tender, nutty whole wheat lasagna sheets. Creamy ricotta, spicy seasoned ground chicken, and a rich duo of homemade sauces are layered between the sheets. The slow-simmered marinara sauce is bright and tangy, while the aromatic hazelnut pesto adds an earthy depth to the dish. Both sauces help balance the heat and creaminess of the cheeses. Sprinkled with fresh basil and topped with mozzarella, this comforting yet elevated dish will become your favorite for special gatherings!
My own introduction to lasagna is a more conventional 20th-century story, going back to my first trip to Rome. My husband and I came across a small restaurant that served vegetable lasagna. I don’t partake of pork or beef, so I was thrilled to try the vegetarian version of this iconic dish. I was totally taken with the eggplant-and-mushroom-sauced lasagna, baked with rich, creamy cheese bechamel. I was expecting the vegetables’ flavor to be overwhelmed by the rich sauce or cheese. I was pleasantly surprised to taste the eggplant and savor the crisp cremini that accentuated this wonderful dish.
Origin:
I was quite honestly surprised to read that the ubiquitous Italian lasagna has, in fact, several different origin stories: two Greek and one English. The first two are Greek origin stories that date back to the Before Common Era (BCE), and the third, an English one, is more medieval.
- Laganon: The tale goes that as the Romans expanded into Greece, they came across a dish called lagoon, which is a durum wheat-based pastry dough that is cut into flat pasta strips. Taking it back, the Romans created a proto-lasagna dish called lasagne patina.
- Lasagnum: This is a Greek dish that was used to make pasta. Like the previous story, it made its way back to Rome, and the idea was to layer the noodles with meat or fish and serve it in lasagna.
- Loseyn: The loseyn is an English dish harkening back to the 14th century, featuring meat and vegetables layered between flat wheat ‘foils’ and garnished with soft cheese.
Other variations:
There are many types of lasagna that you might have tried in various places. Personally, I have made a few variations:
- Four Cheese Lasagna using ricotta, mozzarella, parmesan, and provolone cheeses.
- Creamy Alfredo Lasagna made with spinach, chicken, mozzarella, and alfredo sauce.
- Seafood Lasagna baked with crab meat and lobster using white sauce.
- Vegetable Lasagna made with roasted vegetables, including peppers, zucchini, eggplant, and mushrooms.
Frequently Asked Questions:
1. Do whole wheat lasagna sheets cook the same as regular ones?
Whole wheat lasagna sheets can take an extra couple of minutes to cook. Cook the sheets al dente, until they are pliable yet firm. If using no-boil sheets, please ensure that there is enough sauce for proper hydration.
2. Can I make this Ground Chicken Lasagna ahead of time?
You can assemble this dish, cover the pan tightly with foil, refrigerate it for up to 24 hours, and bake it the following day. If baking from the refrigerator to the oven, increase the bake time by 10-15 minutes.
3. How do I check for doneness?
The Ground Chicken Lasagna should be bubbling at the edges, and the cheese should have melted into a golden crust. A knife inserted should come out hot.
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Ingredients:
- Ground chicken
- Aromatics: garlic, onion
- Herb: basil
- Sauces: homemade Marinara Sauce, homemade Hazelnut Pesto
- Pasta: whole wheat lasagna sheets
- Olive oil
- Spices & seasonings: ground paprika, cayenne, peppercorn, and Italian seasoning
- Cheese: ricotta, mozzarella (add parmesan and/or cottage cheese)
- Cremini mushrooms (or use spinach, carrots, and/or zucchini)
Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.
How to make the Ground Chicken Lasagna:
- How to make the ground chicken filling:
- Heat the Dutch oven or a deep pan with the olive oil. Add the garlic and onion, and sauté for 3-4 minutes, or until translucent, over medium heat.
- Add the ground chicken and cook for 3-4 minutes on high heat.
- Toss the sliced mushrooms in and cook for 1-2 minutes. Add the spices, salt, and basil, and cook for 1-2 minutes or until all the water has evaporated. Turn off the heat and set it aside.
2. How to assemble the Ground Chicken Lasagna:
- Spoon some of the homemade marinara sauce into the lasagna pan. Place 4-5 lasagna sheets so they overlap a little.
- Spoon some ricotta cheese, homemade hazelnut pesto, ground chicken filling, and marinara sauce. Repeat the previous step until you have used all the lasagna sheets and filling.
- Top the lasagna sheets with the mozzarella. Bake the lasagna pan covered with foil for 30 minutes. Remove the foil and bake at 400 degrees F for 11-12 minutes or until the cheese melts and turns golden on top.
- Remove the lasagna pan and let it rest for 10 minutes before slicing it with a sharp knife and serving.
Tips:
- To prevent the Ground Chicken Lasagna from becoming soggy, please ensure that excess water evaporates as you sauté the mushrooms or ground chicken.
- I thickened my homemade Marinara Sauce so it would not run off the bottom of the pan. If using store-bought marinara sauce, cook the ground chicken with it until the sauce thickens to the desired consistency.
- Add enough marinara sauce between layers to prevent the lasagna from drying out. Covering the pan with foil helps retain moisture.
Serving suggestions:
Serve the Ground Chicken Lasagna sliced, garnished with Parmesan cheese.
Storage:
You can freeze unbaked foil-wrapped Ground Chicken Lasagna for up to 3 months, then bake it for an additional 20-30 minutes from frozen. Baked lasagna can be frozen in airtight containers into serving-size portions for up to 3 months, making it easy to reheat.
Other ground chicken recipes that you might like:
- Ground Chicken Shepherd’s Pie
- Baked Chicken Empanadas
- Ground Chicken Burritos
- Chicken Rissole
- Chicken Galouti Kebab
Ground Chicken Lasagna
Equipment
- lasagna pan 9"x13"
- Dutch oven
Ingredients
For the ground chicken filling:
- 3 tbsp olive oil extra virgin
- 1 red onion chopped
- 5 clove garlic minced
- 1 lb ground chicken
- 1 cup cremini mushroom sliced
- 1 tsp ground cayenne
- ¾ tsp ground paprika
- ½ tsp Italian seasoning
- ½ tsp ground peppercorn
- 2 sprig basil leaves chiffonade
For assembling the Ground Chicken Lasagna:
- 13.25 oz whole wheat lasagna
- 2½ lb marinara sauce
- 1 cup ricotta cheese
- 3 tbsp hazelnut pesto
- ¼ cup mozzarella cheese shredded
Instructions
How to make the ground chicken filling:
- Prepare the ingredients. Homemade marinara sauce and hazelnut pesto were made the previous day. Cook and drain the whole wheat lasagna sheets.
- Heat the Dutch oven or a deep pan with the olive oil. Add the garlic and onion and saute for 3-4 minutes or until translucent over medium heat.
- Add the ground chicken and cook for 3-4 minutes on high heat.
- Toss the sliced mushrooms in and cook for 1-2 minutes. Add the spices, salt, and basil and cook for 1-2 minutes or until all the water has evaporated. Turn off the heat and set it aside.
How to assemble the Ground Chicken Lasagna:
- Preheat the oven to 375 degrees F.Spoon some of the homemade marinara sauce into the lasagna pan. Place 4-5 lasagna sheets so they overlap a little.
- Spoon some of the ricotta cheese, homemade hazelnut pesto, ground chicken filling, and the marinara sauce. Repeat the previous step until you have used all the lasagna sheets and filling.
- Top the pan with lasagna sheets and sprinkle with shredded mozzarella. Bake the lasagna pan covered with foil for 30 minutes. Remove the foil and bake at 400 degrees F for 11-12 minutes or until the cheese melts and turns golden on top.
- Remove the lasagna pan and let it rest for 10 minutes, before slicing it with a sharp knife and serving.
Notes
- To prevent the Ground Chicken Lasagna from becoming soggy, please ensure that excess water evaporates as you sauté the mushrooms or ground chicken.
- I thickened my homemade Marinara Sauce so it would not run off the bottom of the pan. If using store-bought marinara sauce, cook the ground chicken with it until the sauce thickens to the desired consistency.
- Add enough marinara sauce between layers to prevent the lasagna from drying out. Covering the pan with foil helps retain moisture.
Nutrition
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