Crispy, bubbly, cheesy and delicious this zucchini ground chicken lasagna is perfect any night of the week. The intermittent layers of zucchini and pasta noodles give this dish a Healthyish twist that’s so tasty. I also used ground chicken, mushrooms, and onions to add some extra lean protein. Feel free to use your favorite jarred red sauce or my quick homemade red sauce, either option will work fine for this recipe.

Zucchini Ground Chicken Lasagna – Healthyish Foods

As a heads up, this zucchini ground chicken lasagna recipe does take some time to prepare. It’s very important that you sweat the zucchini strips before layering them into the dish. This will help prevent the dish from being too watery. You also need to let the entire dish rest for 30 minutes before slicing it. This will prevent the lasagna from falling apart when you slice it. Enjoy this dish with a side salad and a slice of buttered bread.

Zucchini Ground Chicken Lasagna – Healthyish Foods

Looking for more pasta recipes? Try my baked macaroni and cheese with roasted tomatoes or my creamy seared scallop pasta.

Zucchini Ground Chicken Lasagna – Healthyish Foods
Zucchini Ground Chicken Lasagna – Healthyish Foods

Zucchini Ground Chicken Lasagna

5 from 1 vote
Leave a Review »



  • 3 medium sized zucchinis
  • salt , to sweat out the moisture from the zucchini
  • 8 lasagna noodles , short cut wide noodles 3 x 6.5 inches

Chicken Mixture:

  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 cup white or yellow onion diced – about 1 large onion
  • 1 lb. ground chicken
  • 8 ounces baby bell mushrooms – roughly chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Cheese Mixture:

  • 1 egg
  • 1.5 cups part skim ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 teaspoon oregano
  • 1/4 teaspoon black pepper
  • ¼ teaspoon red pepper flakes

Quick Red Sauce – 24 ounces


    • pasta pot
    • 9×13-inch metal baking dish
    • baking tray
    • sauce pot
    • mixing bowl
    • 11-inch skillet
    • mandoline


    • Preheat the oven to 400 degrees.
    • Spray an 9×13-inch metal baking dish with cooking spray. Set it aside.

    Prepare the pasta noodles:

    • Boil a pot of water and cook the lasagna noodles according to the package. I made 8 noodles. Al dente is best as the noodles will continue to cook in the oven.
    • Drain off the water using a colander and drizzle the noodles 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 9×13-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.