Vegetable, Chicken and Ricotta Lasagna

When most people I know think of lasagne, it’s not this version that comes to mind. So if you’re firmly of the opinion that lasagne should only ever involve a rich meat sauce and layers of béchamel, then this probably won’t be worth it for you.

However, if you’re open to a different take that’s loaded with vegetables, uses chicken instead of the traditional beef and swaps the béchamel for creamy layers of ricotta and spinach, then keep reading because this one just might earn a place in your regular rotation.

I love an indulgent meal, but unfortunately both the budget and the body object if I eat them as often as I’d like. Thankfully, not every lighter meal feels like a compromise. Sometimes you can sneak in a ridiculous amount of vegetables, dial back some of the heavier ingredients and still end up with something comforting, satisfying and absolutely worth making.

This lasagne is one of those dishes.

Yes, there’s still a generous amount of cheese involved — I’m not a complete heathen — but it’s also packed with vegetables and feels noticeably lighter than a traditional béchamel-based lasagne. You can lighten it further with reduced-fat ricotta, a little less mozzarella or, if you’re cooking for someone who struggles with cow’s milk dairy, swap some or all of the cheese for creamy goat’s cheese. Several friends and family members I cook for find that far kinder on their stomachs.

And if you’re currently engaged in the never-ending game of hiding vegetables from children (or anyone who turns their nose up at them), this recipe has you covered. The sauce is loaded with vegetables that blend seamlessly into the filling. If you’re looking for more vegetable-heavy dinners that don’t advertise themselves as such, my Homemade Sausage Rolls and Spinach and Pea Risotto are worth adding to the list as well.

Worth Making?

• Yes — if you love lasagne but sometimes find traditional beef and béchamel versions a little too heavy
• Yes — if you are trying to get more vegetables onto the table without the drama
• Yes — if you need a make-ahead dinner that tastes even better the next day and freezes well
• Yes — if you need to make a less dairy heavy version, can reduce, swap or skip the cheese
• Skip it — if your definition of lasagne is strictly traditional or nothing compares to your family recipe
• Skip it — if you are looking for a super quick meal. There is some prep involved with this one that takes a little time
• Skip it — if you don’t care about incorporating veggies and prefer them on the side or not at all

Make it your own way

• Swap the chicken mince for turkey mince for an even lighter version or leave the meat out if you want vegetarian
• Swap chicken for sausage meat (casings removed) for a richer sauce
• Stir a handful of chopped basil through the ricotta mixture before layering.
• Add roasted pumpkin, zucchini or eggplant to the vegetable sauce depending on what needs using up or whatever veggies you fancy
• Replace some of the mozzarella with provolone or smoked cheddar for more flavour and less ‘stretchy’ cheese texture
• Skip the cheese all together or swap for some creamy goats cheese if cow dairy is an issue
• Add a pinch of chilli flakes to the sauce if your like a bit of spice and heat
• Use gluten-free lasagne sheets if gluten intolerant
• Freeze individual portions for future-you, who will be extremely pleased this lasagne exists and the prep work will have felt more worth it