From the Cook
From the Cook
From the Cook
From the Cook
1/5
Cook the chicken and veggies
1
Heat 1 tablespoon of oil over medium heat in a large skillet or Dutch oven. When hot, add ground chicken. Use a wooden spoon or spatula to break the chicken into small pieces. Cook until done and beginning to brown, 7-9 minutes, stirring occasionally. Remove the chicken from the pan and return the pan to heat.
2
Add remaining 1 tablespoon of oil to the same pan. When hot, add your chopped/diced veggies (except spinach) and stir. To help all veggies cook around the same pace, try to cut them down to about the same size. Cook until veggies have softened and cooked down, about 6-7 minutes. Add spinach, garlic and salt. Cook for another 2 minutes, stirring occasionally.
3
Return the cooked ground chicken to the pan and stir for about 30 seconds. Remove from heat and set aside.
Mix up the filling
1
In a medium bowl, mix greek yogurt, ricotta cheese, 1/2 cup mozzarella cheese, egg, thyme, onion powder, and 1/2 salt until well mixed. Set aside and prepare for lasagna assembly.
Assemble the lasagna and bake
1
Preheat the oven to 350 degrees F.
2
First, spread a few spoonfuls of sauce on the bottom of a 9×13 inch casserole dish.
3
Layer 3 lasagna noodles to cover the bottom of the dish.
4
Layer with several spoonfuls of the chicken/veggie mixture, spreading over the noodles as evenly as possible. Use about a quarter of the chicken mixture in each layer.
5
Cover with spoonfuls of ricotta yogurt mixture. Use about a quarter of the mixture in each layer.
6
Drizzle a few spoonfuls of pasta sauce over the ricotta. Sprinkle with a small handful of mozzarella cheese.
7
Repeat steps 3-6 and end with the remaining mozzarella cheese on top.
8
Cover with foil and bake in the preheated oven for 30 minutes. Remove foil and bake for another 10 minutes. Let it sit for about 5 minutes before cutting and serving. Store in the fridge for up to 4 days. Great as leftovers!
My Calorie Intake
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Tips & Tricks (5)
- Greek Yogurt Substitution Secret 🥄Replace up to 50% of the ricotta with Greek yogurt to create a lighter, tangier filling that prevents the lasagna from becoming overly heavy while adding protein and reducing fat content.
- Pre-Cook Vegetables for Moisture Control 🥦Sauté your leftover vegetables in avocado oil for 3-4 minutes before layering to remove excess moisture, preventing a soggy lasagna and ensuring better texture in the final dish.
- Brown Your Chicken Properly 🍗Don't overcrowd the pan when browning seasoned ground chicken; cook in batches over medium-high heat to develop a golden crust that locks in flavor before mixing with pasta sauce.
- Strategic Sauce Layering Technique 🧅Spread a thin layer of pasta sauce on the bottom and sides of your baking dish before assembling to prevent sticking, then reserve extra sauce to top the final layer for even cooking and browning.
- Covered Baking Method ⏱️Cover the lasagna with foil for the first 25-30 minutes of baking, then uncover to allow the mozzarella to achieve a golden, bubbly top while preventing the edges from drying out.
Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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