Recipe: Chicken & Vegetable Lasagne

Recipe: Chicken & Vegetable Lasagne


Serves 4-6

This has been one of my all time favourite recipes over the winter period.  It is a nutrient rich and ‘healthier’ version of most traditional lasagne dishes.  I bake a big batch and freeze it for ready to go meals 🙂

To get the nourishing tick of approval, I have replaced the starchy pasta sheets for a beautiful layer of our fave roast vegetables. This is one dish you will want to show off to your family and friends, plus this recipe can be 100% vegetarian friendly, simply omit the chicken mince.

Chicken Mince

What you’ll need:

  • 1 brown onion
  • 1 tbsp.  coconut oil
  • 2 cloves garlic, minced
  • 500g  free range  chicken mince
  • 400g tomatoes  freshly diced or tinned
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tbsp. organic tamari or(or salt-reduced soy sauce)

Plus this recipe can be 100% vegetarian friendly, simply omit the chicken mince.

In a pot on medium heat, sauté the onion in the coconut oil until softened. Add the garlic, tamari and chicken mince and stir well. Turn the heat down to medium-low, and cook until the mince is cooked, stirring regularly. Add the tomatoes, put the lid on, and leave it to slowly simmer while you prep the vegetables.

Roast Vegetables

What you’ll need:

  • 2 capsicums, seeds and pith removed
  • 1 large  sweet potato
  • 1 large  eggplant
  • 2 large  zucchinis
  • Coconut oil for drizzling

Preheat the oven to 400ºF. Slice all of the veggies into thin strips, lengthways. Place flat onto lined b and slightly browned. Cooking time depends on the vegetables, but sweet potato will take approx. 25 mins, capsicum 20 mins, and eggplant and zucchini will take 10 mins.

Cheese Sauce

What you’ll need:

  • 2 tbsp. olive oil
  • 2 tbsp. spelt flour
  • 1 cup milk of choice
  • 1 tsp. paprika
  • 100g pecorino or parmesan, grated

In a pot on medium-low heat add the oil and flour. Stir continuously with a whisk, ensuring you don’t miss the edges of the pot. Cook the flour for approx. 5 mins, or until fragrant. Pour the milk in, continuing to whisk. Add paprika and half of the grated cheese. After a few minutes the milk should noticeably thicken. Take off the heat.


  • 2 cups organic spinach or rocket and/or 1 bunch of fresh basil

Line a large baking tray and start layering vegetables. Try to prevent gaps in the vegetables, and layer some basil leaves or spinach in between. Once most of the vegetables are layered (leaving enough for one more layer), spread chicken mince over the top. Cover with the rest of the basil, spinach and vegetables.

The final layer is the cheese sauce. Cover the top completely with the sauce, and then sprinkle the rest of the grated cheese over the top. Cook in the oven for around 15 mins, or until the cheese has browned. Enjoy!

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