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


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1 small
sweet onion, coarsely chopped
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
fresh basil leaves


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
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


  • 1In 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.
  • 2Meanwhile, in medium dutch oven brown chicken breast and cook until no longer pink. Remove from pan to cool. Prepare pasta according to package directions.
  • 3In food processor, place cheese layer ingredients and pulse until smooth and well combined. Refrigerate until assembly.
  • 4In the dutch oven you cooke the chicken, (do not wash in between) place crushed tomatoes, oregano, and any accumulated chicken juices and simmer.
  • 5Once 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.
  • 6Chop cooked chicken and toss with sliced zucchini.
  • 7Prepare 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.
  • 8Bake 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.

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About Roasted Vegetable Chicken Lasagna

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

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