Cheesy Chicken and Vegetable Lasagna

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Cheesy Chicken and Vegetable Lasagna Cheesy Chicken and Vegetable Lasagna Recipe Courtesy of

Servings: Makes 10 to 12 servings
Difficulty: Easy

Ingredients Add to grocery list

1 tablespoon olive oil
2½ cups thinly sliced zucchini (about 2 medium)
1½ cups finely chopped carrot (about 3 medium)
1 (8-ounce) package sliced fresh mushrooms
4 cloves garlic, minced
2 (6-ounce) bags fresh baby spinach
¼ cup thinly sliced fresh basil
1½ teaspoons salt
½ teaspoon ground black pepper
1 (15-ounce) container whole-milk ricotta cheese
2 cups grated Parmigiano-Reggiano cheese, divided
2 large eggs
2 (24-ounce) jars tomato and basil pasta sauce, divided
1 (9-ounce) package oven-ready lasagna noodles
2 (12-ounce) packages sliced provolone cheese
4 cups chopped cooked chicken
1 (16-ounce) package shredded mozzarella cheese





1. In a large skillet, heat olive oil over medium heat. Add zucchini, carrot, mushrooms, and garlic; cook for 5 to 6 minutes or until vegetables are tender. Add spinach, stirring until spinach wilts. Cook, stirring frequently, until most of the liquid has evaporated. Stir in basil, salt, and pepper; set aside.
2. In a medium bowl, combine ricotta, 1 cup Parmigiano-Reggiano, and eggs; set aside.
3. Preheat oven to 350˚. Spray a 4½-quart baking dish with nonstick cooking spray. Spread ½ cup pasta sauce in baking dish. Top with 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with half of vegetable mixture and 1 cup pasta sauce. Layer one-fourth of provolone over sauce. Top with 4 lasagna noodles. Spread with one-fourth ricotta mixture.
4. Combine chicken and shredded mozzarella cheese. Spread half of chicken mixture over ricotta.
5. Top with 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with remaining chicken mixture, 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread with remaining ricotta mixture, remaining vegetable mixture, remaining 1 cup sauce, and remaining provolone cheese. Sprinkle with remaining 1 cup grated Parmigiano-Reggiano cheese. Bake for 45 to 60 minutes or until hot and bubbly.
6. Let stand for 10 minutes before serving.

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Reader Comments:


Love you Paula I have most of your cookbooks you are the best.

By Deborah Mason on April 08, 2014


Very good

By Annalien Goosen on April 01, 2014


Thank you just for being you .May god bless you and keep you safe and happy best regards cheryl

By Cheryl Burgess on March 31, 2014


hi paula, love your recipes I have everyone of your book and never missed your cooking show your recipes were always down home cooking (not the low fat recipes that use all the stuff with ingredients in that I never heard of) miss your cooking show. please put your own on from your home... come back. with gradma recipes. its not how we make our recipes. its how much you eat I am a true believer in eat good food and just watch how much you eat I do not like all this low fat junk that out there.

By marlene on March 31, 2014


love paula deen recipe never missed her show and miss her show.

By marlene on March 31, 2014


First time to this site by accident i found this and I'm so glad. I have been watching you from day one and i have to say you have courage to be a happy person when people are so negative I'm behind you be strong from someone who us diabetic also.

By Teresa Bramlett on March 31, 2014


I find your recipes so clear and concise which is good for me, so I know I'm going to end up with a great finished dish. Many thanks from a bumbling kitchen wife.

By margaret o'brien on March 31, 2014


Do u pre cool the noodles for the lagAna?

By Anonymous on March 30, 2014


We used to watch you every day my mom and.I will try the cheesy-chicken-vegetable lasagna.Hope you all best

By Linda Fontenot on March 30, 2014


Love u Paula Deen, miss watching ur show !!! Wish u would come out with ur own I would watch it for sure . God bless !!!

By Regina Mifflin on March 30, 2014


Paula, my family loves lasagna, they would eat it everyday if I made it. This recipe sounds delicious. I can't wait to try it. Thank you.

By Loretta Foley on March 30, 2014


Instead of cooking this inoven and have thst crust around the sides burned and scrubbing your pan for hours, prepare this inacrockpot of course boil noodles first the noodles are light fluffy. The cheese is cheesey good less clean up also stays warm while guests are enjoying their family gathering to go back for seconds

By Anonymous on March 30, 2014


I will try this recipe for sure. I loved Paula's shows and have tried to many recipes from her shows and her books. I wish Savannah was not so far from Orland Park. Have a great day. Joann Bentson

By Joann Bentson on September 17, 2013


Loved the Cheesy Chicken Veggie Lasagna. The picky family members who don't eat enough veggies LOVED it...yeah!! After they ate their 1st piece I told them what was in it and surprisingly they went back for seconds!!

By Joanne on September 15, 2013


I love all of Paula`S FOOD

By Barbara Ortega on September 15, 2013


This sounds great and I will be making it but could you let me know some heart healthy cheese substitute. I just had a heart attack and had stints put in so we have changed our recipes to cardiac friendly. Thanks...

By Mar-Lyn Flowers on September 15, 2013


so very happy you are back

By rowena guillot on September 15, 2013


Absolutely wonderful, as usual! Love you & we pray for the ignorant people that have thrown stones over something so trivial and in the past. God bless you for your courage and the love you share with us!

By Connie High on September 15, 2013



By CLARENCE MAHONEY on September 15, 2013


I just LOVE you. Always have and always will. This is another great recipe.

By Jo Ann Price on September 14, 2013

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