Chicken and Vegetable Lasagna

Chicken and Vegetable Lasagna

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Chicken and Vegetable Lasagna

Hearty and nutritious, our Chicken and Vegetable Lasagna is a crowd pleaser!

This recipe was provided by our wonderful Cook Linda at Guardian Paradise.

Serves 4


  • 500g chicken mince
  • 2 small garlic cloves
  • 1 medium onion
  • 2 Cups chopped vegetables (your choice) e.g. broccoli, cauliflower, zucchini, carrot, capsicum, celery, mushroom
  • 8oog can crushed tomatoes
  • ½ TBS dried oregano
  • 1 tsp dried basil
  • 1 small bay leaf
  • 1 TBS tomato paste
  • 1 tsp sugar
  • 1 Cup chicken stock liquid or 1 tsp
  • Dry chicken stock powder
  • 250g lasagna sheets
  • 1 TBS margarine
  • 1 TBS plain flour
  • 1 Cup milk (heated in microwave for 2 minutes)
  • ½ Cup grated cheese
  • 1 TBS parmesan cheese (optional)


  1. Brown chicken mince in pan.
  2. Put onion, garlic and vegetables into food processor and process finely.
  3. Add vegetables to chicken mince and cook for 2 minutes.
  4. Add rest of ingredients up to the chicken stock to the pan and slowly bring to the boil.
  5. Reduce heat and simmer for 30 minutes until sauce thickens.
  6. To make the white sauce, melt margarine in pan, add plain flour and cook for 1 minute. Gradually pour in milk, stirring the sauce until it thickens.
  7. To assemble the lasagna, place 1/3 of chicken sauce into a baking dish.
  8. Cover with lasagna sheets and repeat layers until you finish with a lasagna layer.
  9. Pour white sauce over the top.
  10. Sprinkle over two cheeses.
  11. Cover with baking paper then foil.
  12. Cook in oven at 180°C for 40 minutes, then take off baking paper and foil and place back in the oven for a further 10 minutes until brown on top.

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