Zucchini Chicken Ricotta Lasagna

Zucchini Chicken Ricotta Lasagna
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 405.1
  • Total Fat: 24.7 g
  • Cholesterol: 160.1 mg
  • Sodium: 842.9 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 32.7 g

View full nutritional breakdown of Zucchini Chicken Ricotta Lasagna calories by ingredient


Use any ground meat you like in this recipe. Use any ground meat you like in this recipe.
Number of Servings: 12


    Pasta Sauce:
    (1) 28oz can tomato sauce
    (1) 14oz can stewed tomatoes
    Dried Basil, Oregano, Salt, Red Pepper Flakes, and Black Pepper to taste

    Chicken Filling
    (2) lbs ground chicken
    (1) lbs ground Italian Turkey Sausage

    Ricotta Filling
    (3) 15oz tubs of Whole Milk Ricotta
    (3) Large Eggs, slightly beaten
    Salt and Pepper to taste

    (2) large zucchini - sliced in long lengths 1/8" thick
    (1) cup shredded mozzarella cheese
    1/4 cup grated Parmesan Cheese


You can use canned pasta sauces -- just watch out for the sugar content....


Mix tomato sauce, stewed tomatoes, and seasoning in a large stock pot. Simmer on low for 20-30 minutes.

Brown ground chicken and sausage in a medium skillet over medium heat. Drain off any fat.

In another mixing bowl mix Ricotta, eggs, and seasonings.

Slice zucchini lengthwise 1/8" thick -- this is best done on a mandolin. Salt and let rest 5 minutes to release excess water.

Begin assembly by placing 1 cup sauce in the bottom of a 9x13 baking dish. Place 1/3 of the zucchini in a single layer over the sauce. Sprinkle half chicken mixture over the zucchini. Carefully Spread half of the Ricotta mixture over the chicken. Repeat with another layer of ingredients. Finish to with last of the zucchini and sauce. Top with shredded mozzarella and parmesan cheeses. Bake at 350 for 35-45 minutes until cheese is melted and everything is heated through. Let stand 15-30 minutes before slicing and serving.

Serving Size: Makes (12) 6 oz servings

Number of Servings: 12

Recipe submitted by SparkPeople user CLYNNTHOMAS.