Chicken and Veggie Lasagna

Oh lasagna how you complete me

This is one of those dishes that fits into the super-tasty-not-simple-extra-worth-it dishes. Lasagna its right up there with Cheeseburgers and Rare Steak all food groups of their own. I did do the world a solid and made an amazing healthier alternative to ground beef and loads of cheese. Don’t get me wrong I’m all for ground beef and loads of cheese but this is amazing. Beyond worth it. Make this for your soon-to-be Mother-in Law. Unless she’s Italian then for the love of your future happiness never make this for her. Ever.

To make this super tasty chicken lasagna it’ll take you two days. 3 if you want to leave it sit in the fridge over night before baking it the next day. Trust me when I say it’s worth every hour resting and gathering flavor. Complete the meal with Texas Toast garlic bread and a leaf salad with all the fixings and dressings on the side. Why not add some red wine for the adults too?


1 + 1/2 pkg. Lasagna noodles, cooked as per pkg. directions

2 batches of Greatest Tomato Sauce Ever

2 whole Chicken Breast chopped then ground in a food processor *

4 tbsp. Ghee divided by two

1 bunch Spinach, rinsed at least twice and chopped

1 lrg. Onion, diced

8 oz. Cremini Mushrooms, sliced thick

2 cloves of garlic, minced

2 Roasted Bell Peppers, diced

500g pkg. Cottage Cheese

250g pkg. any other unripened Cheese, ricotta … feta your choice

¼ cup dry Parmesan Cheese

1/2 tsp each salt and pepper.

3 lrg. Eggs, beaten not stirred

4 cups Mozzarella Cheese, grated


Day One: Mise en place! Make the Tomato sauce. While that is simmering roast the bell peppers, and ground & brown the chicken breast in 2 tbsp. of Ghee, set aside. When the sauce is finished divide it in two then puree one half. Combine both halves again; give it a lil wiggle and then once more divide in two. Set one half aside and mix the other half with the cooked chicken. At this point your peppers are ready to be seeded and peeled. Well you’ve done enough for the evening wrap it all up and put it into the fridge for tomorrow.

Day Two: Mise en place! Set the water to boil and cook the noodles. I do mine in batches then lay ’em in layers of four between sheets of parchment paper. Don’t forget to pull the sauce and meat from the fridge.

Meanwhile back at the stove saute the onions in the last 2 tbsp. of Ghee until transparent about 5 minutes. Add mushrooms and saute for another 5 minutes then in goes the spinach. Toss that around a bit with tongs, to get all the spinach to start to wilt, add in the garlic and roasted peppers; pop on the top, remove from the heat and leave it for about 15 minutes.

While that’s resting combine the beaten egg and all cheeses accept the mozzarella. And set aside.  Start pre-heating the oven to 425oF

Now this is where all the fun begins. Take about a 1/2 cup of the sauce and slather that all over the bottom of your roasting pan to give the noodles somewhere not to stick to. On top of that first layer of pasta spread half the chicken mix all over, top that with 1/3 of the Mozza. Cheese on top of the meat. Place another layer of pasta and give it a bit of a push down and then take half of the remaining sauce and pour that over the noodles.

By now the spinach mix has cooled and can be mixed in with the cheese and eggs. Glob the mixture all over in heaping tablespoons then careful not to upset the pasta sauce too much mush it evenly to cover the sauce. Another layer of noodles and the rest of the meat mix followed by the last pasta layer. Top it with the last of the pasta sauce and Mozza. Cheese.

Pop it into the oven for 45 minutes to half an hour, depending on the oven. When you’ve deemed it done pull it out, and leave it for 20 – 30 minutes to set.

So since I know hungry mobs I wouldn’t tell them when you put the pan in or when you take it out. You’re not doing it to be mean you’re doing it to save a lot of the roof of people’s mouths. Sometimes I can’t even tell myself when it’s ready to come out. I too am a hungry mob, just ask the roof of my mouth.

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