Chicken Zucchini Lasagna Recipe

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Chicken Zucchini lasagna

K K King


I had some leftover chicken, fresh spinach and zucchini in my refrigerator. I don't like to waste food, and everything is better with cheese, so I came up with this vegetable lasagna dish. Quantities may vary, so add as much cheese, marinara or whatever you like.

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★★★★★ 1 vote
45 Min
40 Min


4 medium
zucchini, sliced in rounds
1/4 pkg
fresh spinach
8 oz
ricotta cheese
8 oz
marinara sauce
1/4 c
zesty italian salad dressing
6 blend
italian cheese
chicken, cooked and sliced
powdered garlic
italian seasoning
flour & cornmeal, mixed equally, for breading
canola oil
canola spray or olive oil


1Heat canola oil in fry pan over med-hi heat, coat Zucchini with flour corn meal mixture. Fry in batches, just until lightly browned, drain on paper towels.

2Spray bottom of casserole dish with canola spray, or olive oil. Place a layer of zucchini on bottom of casserole, sprinkle with 6 blend shredded cheese

3layer leaf spinach next

4layer sliced chicken on top of spinach

5Spread on a layer of ricotta cheese

6Another layer of zucchini, sprinkle with shredded cheese

7Sprinkle garlic and Italian seasoning over all

8Spread marinara sauce on top, drizzle zesty Italian dressing around edges

9Sprinkle with more shredded cheese

10Bake in low oven, 280-300 degrees for 40 minutes

About this Recipe

Course/Dish: Chicken
Main Ingredient: Vegetable
Regional Style: Italian