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Zucchini Ground Chicken Lasagna – Healthyish Foods

Zucchini Ground Chicken Lasagna

Crispy, bubbly, cheesy and delicious this zucchini ground chicken lasagna is perfect any night of the week. The intermittent layers of zucchini and pasta give this dish a Healthyish twist that’s so tasty.
5 from 3 votes
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Pasta and Zucchini:

  • 8 lasagna pasta sheets, short cut wide pasta 3x6.5 inches
  • 3 medium zucchinis, sliced thin, salted
  • salt, to sweat out the moisture from the zucchini

Chicken Mixture:

  • 1 lb. ground chicken
  • 2 tablespoons olive oil
  • 2 teaspoons garlic, minced, about 2 cloves
  • 1 cup sweet onion , diced
  • 8 ounces baby bell mushrooms , roughly chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Cheese Mixture:

  • 1 large egg
  • 1.5 cups ricotta cheese, part-skim
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 teaspoon oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

Quick Red Sauce

  • 3 cups red sauce , jarred is fine


  • pasta pot
  • 9x13-inch metal baking dish
  • baking tray
  • sauce pot
  • mixing bowl
  • 11-inch skillet
  • mandoline


  • Preheat the oven to 400 degrees.
  • Spray an 9x13-inch metal baking dish with cooking spray. Set it aside.

Prepare the pasta sheets:

  • Boil a pot of water and cook the lasagna sheets according to the package. I made 8 sheets. Al dente is best as the pasta will continue to cook in the oven.
  • Drain off the water using a colander and drizzle the pasta with olive oil to prevent sticking. Set them aside.

Prepare the zucchini strips:

  • Using your mandoline, slice the zucchini into ¼-inch thick strips. Line the strips on a baking tray and generously salt the strips. You’ll need about 32 strips for this recipe.
  • Let the strips sit for 30-40 minutes before rinsing them with fresh water and patting them dry with a paper towel. You’ll want to make sure you’ve removed as much moisture as possible.

Prepare the sauce:

  • Heat your favorite red sauce in a sauce pot over the stove.

Prepare the chicken mixture:

  • While the zucchini strips are sweating out their moisture, we will prepare the chicken mixture.
  • In an 11-inch skillet add the olive oil, garlic and onion.
  • Sweat until translucent.
  • Next, you’ll add the ground chicken and roughly chopped mushrooms. Cook until the chicken begins to brown.
  • Remove from the heat and set it aside.

Prepare the cheese mixture:

  • In a mixing bowl combine, egg, ricotta cheese, mozzarella cheese, parmesan cheese, onion powder, garlic powder, salt, pepper, oregano, and red pepper flakes. Stir using a whisk or spoon. Set aside.

Assemble the dish:

  • Ladle two scoops of sauce into the prepared 9x13-inch metal baking dish.
  • Add one layer of zucchini. Top it with the ground chicken mixture and a few dollops of the cheese mixture.
  • Next, you’ll add a layer of pasta noodles and top them with more sauce.
  • Repeat this process until the dish is full.
  • Top everything with some sauce, and shredded mozzarella cheese.
  • Bake covered for 30-35 minutes. Remove the foil and broil for 2-3 minutes to get the cheese extra bubbly.
  • Top with your favorite garnishes like fresh chopped Italian parsley, grated parmesan, red pepper flakes.
  • Let the entire dish stand for 25-30 minutes before slicing. This will prevent it from falling apart.
  • Serve and enjoy.


Serving: 1serving, Calories: 365kcal, Carbohydrates: 30g, Protein: 24g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 890mg, Potassium: 968mg, Fiber: 3g, Sugar: 7g, Vitamin A: 826IU, Vitamin C: 19mg, Calcium: 225mg, Iron: 2mg