Chicken Zucchini lasagna

Chicken Zucchini Lasagna Recipe

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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.

★★★★★ 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

How to Make Chicken Zucchini lasagna


  • 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

Printable Recipe Card

About Chicken Zucchini lasagna

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