Description
Chicken Vegan Lasagna is a hearty and satisfying dish that artfully combines layers of tender pasta, shredded rotisserie chicken, and an array of colorful vegetables, all enveloped in creamy Alfredo and zesty marinara sauces. This plant-based twist on a classic Italian favorite makes it perfect for family dinners or entertaining guests. With its warm, comforting flavors and easy preparation, this lasagna is sure to impress everyone at the table while providing a deliciously nutritious meal.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups shredded rotisserie chicken
- 1 medium zucchini, thinly sliced
- 1 cup fresh mushrooms, sliced
- 2 cups fresh spinach
- 1 cup Alfredo sauce (store-bought or homemade)
- 2 cups marinara sauce (jarred or homemade)
- 1 tsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and grease a lasagna baking dish.
- Cook the lasagna noodles according to package instructions until al dente; drain and lay flat on parchment paper.
- In a skillet over medium heat, add olive oil and sauté zucchini and mushrooms until tender; add spinach until just wilted.
- Spread marinara sauce on the bottom of the greased dish. Layer with noodles, chicken, sautéed veggies, Alfredo sauce, then repeat layers until all ingredients are used. Finish with marinara sauce on top.
- Cover with foil and bake for 30 minutes; remove foil and bake an additional 15 minutes until bubbly and golden.
- Allow to cool slightly before slicing into squares; serve warm.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 810mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg