Ground Chicken Lasagna
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!
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
Calories: 401kcalCarbohydrates: 46gProtein: 23gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 67mgSodium: 665mgPotassium: 933mgFiber: 3gSugar: 6gVitamin A: 1001IUVitamin C: 12mgCalcium: 136mgIron: 4mg
