Cake, Batter, and Bowl

Summer Veggie and Chicken Lasagna with Goat Cheese Sauce

Main Dishes

I think I’ve mentioned before that I often devour leftovers for dinner because I tend to get home pretty late and I’m always starving when  I walk in the door. So, when I do manage to find time to cook during the week, I’m usually whipping up a meal to enjoy the next day, and I’m often just getting started in the kitchen around 10 or 11pm!

The other night I made this lasagna and instructed Apolinaras to stick it in the fridge before he hit the sack since it needed to cool down a bit more and I was heading off to bed. You can imagine my surprise when I was suddenly jolted awake by a grinning Apolinaras who had eaten a piece and came in to gush that it was the best lasagna I’d ever made! It was pretty cute that he couldn’t wait until morning to proclaim his lasagna love, and I fell right back asleep and almost thought the whole conversation was a dream until I asked him about the next day.

I stuffed my whole wheat lasagna with layers of creamy ricotta, chicken, summer veggies, and a luscious goat cheese sauce. I was very excited to recently find that the goat cheese at Costco now comes in two 10.5-ounce contains instead of one large package. Now there’s much less pressure to use it up before it goes bad – yay!

Summer Veggie and Chicken Lasagna with Goat Cheese Sauce
Printable Recipe

Ingredients:

Chicken and Veggie Layer:
1 tablespoon olive oil
3 boneless, skinless chicken breasts, cut into bite sized pieces
2 zucchinis, chopped
2 leeks, white and light green parts only, chopped
2 garlic cloves, minced
1 7-ounce jar roasted red peppers, drained and chopped

Ricotta Layer:
32 ounces part-skim ricotta
1 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1 egg

Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk (I used 2%)
1/2 cup freshly grated pecorino romano
10.5 ounces goat cheese (1 log from costco)
1/2 teaspoon salt

Assembly:
1 box whole wheat lasagna noodles
4 cups shredded part-skim mozzarella cheese

Directions:
To make the chicken and veggie layer, heat olive oil over medium heat and cook chicken for 5-7 minutes, or until cooked through and no longer pink in the center. Place chicken in a large bowl and add zucchini to the same hot pan; sauté 5 minutes and add the leeks; sauté an additional 2 to 3 minutes or until tender. Add garlic and sauté one additional minute. Stir zucchini mixture and roasted red peppers in with the chicken.

To make the ricotta layer, place ricotta, basil, oregano, thyme, salt, and egg in a large bowl and mix until smooth.

To make the sauce, melt butter in a saucepan over medium heat. Whisk in flour until smooth and cook one more minute or until mixture starts to brown. Whisk in milk and bring to a boil. Reduce heat to low and whisk in pecorino romano, goat cheese, and salt. Heat 5 minutes, stirring frequently, or until cheese is melted and mixture is smooth.

Heat oven to 350˚F. Bring a large pot of water to a boil and cook lasagna noodles according to the directions on the package. To assemble the lasagna, place a layer of 4 noodles in a 13×9-inch pan and top it with half the ricotta mixture, half the chicken and veggie mix, half the sauce, and 1 cup of mozzarella cheese. Repeat this layer. Then place the remaining 4 noodles on top and sprinkle evenly with the 2 remaining cups of mozzarella cheese. Bake at 350˚F for 45 minutes or until cheesy is light brown and bubbly. Let cool for 15 minutes before serving. Makes 12 servings.

Nutrition: 501 calories, 23.4g fat, 4.1g fiber, 41.6g protein per serving
Cost: $1.93 per serving

Chicken Sausage Pasta with Broccoli and Sun-Dried Tomatoes

Sometimes I get in a dinner rut and forget how much I enjoy cooking with certain ingredients. I was recently reminded that I hadn’t used chicken sausage in a long time after seeing a few delicious and quick meal recipes on Meghan’s fantastic blog, You’re Gonna Bake It...

Mediterranean Portobello Mushroom and Eggplant Stacks

Although I make vegetarian meals a couple times a week, it’s usually because I’m feeling too lazy to really cook. I often whip up simple meals like pizza, tofu fried rice, or breakfast for dinner when I’m super busy, but I rarely put extra effort into making really...

Peanut Sauce Pasta with Chicken and Broccoli

My hubby found the lid of our food processer in the recycling today. How in the world did it get in there?!? Luckily he noticed it before emptying our bin on the curb and disaster was avoided. I haven’t gotten enough sleep this week, and apparently it caught up with...

Sesame Chicken with Soba Noodles

I spent the last week at a science conference in Colorado – check out the gorgeous views! While most people ski during the afternoon breaks at Keystone meetings, I decided against pushing my luck with my poor knee that has been acting up again when I jog. I did get to...

BBQ Chicken Tacos

I tune everything out when I’m reading, which can be a good or bad habit depending on the situation. Good because I can read in any environment and not get distracted, but bad for the same reason because I keep missing my bus stops! I have a 45 minute commute, and...

Toasted Almond and Roasted Red Pepper Pesto Pasta

Please don’t judge this recipe by the picture. It’s not the best looking pasta dish to begin with and my hopeless photography skills definitely don’t help do it any justice, but I can guarantee you that it’s worth making! I was recently asked whether I usually end up...

Truly Outrageous Baked Sweet Potatoes

I love Halloween and have gone as the rocker Jem of the 80s hit cartoon Jem and the Holograms three years in a row now. I have no shame, I loved Jem growing up and adore the costume so much that I may even use it again at some point! I have very fond memories of...

Blackened Chicken Breasts with Gorgonzola Sauce

My recipe for Blackened Chicken Breasts Stuffed with Blue Cheese and Bacon is one of my favorite main dishes on my blog, but pounding out chicken breasts and stuffing them takes more time than I want to put into a meal during the week. So, I recently decided to...