Roasted Vegetable Chicken Lasagna

Roasted Vegetable Chicken Lasagna Recipe

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Jamie Wise


It is summer in Iowa so I thought, why not use the grill to bake lasagna? It was a great idea and another tasty way to use up that fresh produce from the garden! Don't worry, the oven will work great in the cooler seasons too!


★★★★★ 1 vote

2 Hr
35 Min



  • 1 small
    sweet onion, coarsely chopped
  • 1
    head of garlic, cloves separated but not peeled
  • 1 large
    zucchini, half chopped and half sliced
  • 1 pt
    cherry tomatoes or a few larger tomatoes in chunks
  • 3 Tbsp
  • ·
    salt & pepper to taste
  • ·
    italian seasoning to taste
  • 1 can(s)
    crushed tomatoes - large kind
  • 1 tsp
    dried oregano leaves
  • 10
    fresh basil leaves

  • 2
    chicken breast halves, skinless and boneless
  • ·
    sliced zucchini from above (after roasting)
  • ·
    salt & pepper to taste

  • 12 oz
    low fat cottage cheese
  • 1 small
  • 1/2 c
    parmesan cheese
  • 10
    fresh basil leaves
  • ·
    salt & pepper to taste
  • 1 tsp
    dried oregano leaves

  • 1 lb
    whole wheat lasagna noodles, cooked
  • 2 c
    shredded mozzarella cheese
  • 3 Tbsp
    parmesan cheese

How to Make Roasted Vegetable Chicken Lasagna


  1. In a disposable 9x13 foil pan place oil and liberally coat bottom and sides of pan. Put in vegetables, keeping sliced zucchini separate off to one side. Drizzle with olive oil, salt & pepper, and italian seasoning. Toss to coat. Place in grill or oven at 350 to 400 degrees for 30-40 minutes, stirring occasionally.
  2. Meanwhile, in medium dutch oven brown chicken breast and cook until no longer pink. Remove from pan to cool. Prepare pasta according to package directions.
  3. In food processor, place cheese layer ingredients and pulse until smooth and well combined. Refrigerate until assembly.
  4. In the dutch oven you cooke the chicken, (do not wash in between) place crushed tomatoes, oregano, and any accumulated chicken juices and simmer.
  5. Once veggies on grill are soft and starting to brown, remove sliced zucchini to a medium bowl. Remove the skins from the cloves of garlic and transfer the rest of the veggies and garlic to your clean food processor. Add the fresh basil leaves and pulse until pureed. Add puree to the crushed tomatoes and stir to combine. Remove from heat.
  6. Chop cooked chicken and toss with sliced zucchini.
  7. Prepare your workspace to assemble the casserole. Using roasting pan (from the veggies) Put enough marinara sauce to cover the bottom. Then layer: Pasta, cheese layer, meat layer, 1 cup mozzarella, sauce, pasta, sauce, 1 cup mozzarella, & 3 tablespoons parmesan.
  8. Bake in the grill or oven uncovered 35 - 40 minutes on 375 degrees or until casserole is bubbling and cheese is starting to brown on top.

Printable Recipe Card

About Roasted Vegetable Chicken Lasagna

Course/Dish: Chicken Pasta Roasts
Regional Style: Italian
Other Tags: For Kids Healthy

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