Chicken Lasagna

By Lunds & Byerlys

September 3, 2024

This lasagna is bright and light, thanks to loads of tomatoes, low-fat cheese (which really helps the tomatoes shine) and lean chicken, along with classic Italian herbs. The sauce is thick yet light, so the dish has a fresh, summery feel no matter what time of year you make it, and the caramelized chicken and chewy noodles means you won’t miss the beef at all.

SERVINGS

12

PREP TIME

20 min

COOK TIME

1 hr

Ingredients

  • 1
    pound Mighty Spark Food Co. Bruschetta Ground Chicken
  • 2
    teaspoons olive oil
  • 1
    teaspoon minced garlic
  • 5
    tablespoons snipped fresh parsley, divided
  • 1
    teaspoon dried basil, crumbled
  • 1
    teaspoon dried oregano, crumbled
  • 2
    14 ½ -ounce cans no-salt-added tomatoes, chopped
  • 2
    8-ounce cans no-salt-added tomato sauce
  • 1
    6-ounce can no-salt-added tomato paste
  • 1
    15-ounce carton part skim ricotta
  • 1
    8-ounce package shredded part skim mozzarella cheese (2 cups)
  • ½
    cup Just Egg Plant Based Scramble egg substitute
  • ¼
    teaspoon salt
  • ½
    teaspoon pepper
  • 1
    8-ounce package oven ready lasagna noodles
  • ¼
    cup freshly grated Parmesan cheese

Directions

  1. 1

    Brown chicken in oil over medium heat, stirring occasionally. Drain any accumulated fat. Stir in garlic, 2 tablespoons of parsley, basil, oregano, tomatoes, tomato sauce and tomato paste. Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally.

  2. 2

    Heat oven to 375 F. Combine ricotta, mozzarella cheese, egg substitute, salt, pepper and 2 tablespoons of the parsley. Spread about ½ cup of chicken mixture in 9 x 13-inch baking pan.

  3. 3

    Cover with single layer of 3 lasagna noodles. Spread ⅓ of cheese mixture and ⅓ of remaining chicken mixture over lasagna; repeat twice. Sprinkle with Parmesan cheese and remaining 1 tablespoon parsley.

  4. 4

    Bake uncovered until bubbly and lightly browned, roughly 40 to 50 minutes. Or, refrigerate covered up to 24 hours; bake 60 to 70 minutes. Let stand 10 minutes before cutting into squares.

Tip: One pound ground chicken combined with 1 teaspoon fennel seed, 1 teaspoon paprika, ¼ teaspoon black pepper and ¼ teaspoon crushed red pepper can be substituted for the bruschetta ground chicken.


This recipe is brought to you by The Best of Byerly’s cookbook. Originally printed in 1985 with hundreds of popular recipes, the cookbook includes all types of foods, tastes and cooking styles. If you love this recipe, check out the entire cookbook!

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