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Chicken Vegetable Lasagna

This slow cooker lasagna recipe is loaded with vegetables and flavour and is healthy alternative to its meaty counterpart with only 390 calories per serving. By the time your day is done, the kitchen will be filled with the wonderful aromas of tangy tomato sauce and bubbling cheese.
Serves: 10
Prep Time: 15 min
Cook Time: 6 hours


2 tsp olive oil
1 cup onion(s), diced
2 cloves garlic, minced
1 lb lean ground chicken
½ cup carrot(s), grated
½ lb mushrooms, sliced
1 green pepper(s), sliced
½ cup low-sodium tomato sauce
1 can crushed tomatoes
½ cup red wine
½ cup chicken broth
2 tbsp Italian seasoning
¼ tsp hot red chili pepper flakes
1 box whole wheat lasagna noodles
2 cups cottage cheese, 1% MF
2 egg(s), medium, beaten
½ tsp nutmeg, ground
¼ cup Parmesan cheese, grated
2 cups part-skim mozzarella cheese

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Heat oil in a non-stick pot over medium heat. Sauté diced onions, minced garlic and ground chicken, about 10 minutes or until chicken is cooked through. Use the back of a spoon to break up ground chicken into smaller pieces as it cooks.

  2. Add the grated carrots, sliced mushrooms and diced green pepper. Sauté 5 minutes. Add crushed tomatoes to the pot with the tomato sauce and red wine. Season with Italian mixed herbs and black pepper. Add hot red pepper flakes if you like a spicier dish. Cover and bring to a boil then simmer 30 minutes over low heat. Don’t cook on too high of heat or you will lose all the juice and you need it to cook the noodles in the slow cooker.

  3. In a large bowl mix together the cottage cheese, beaten eggs and nutmeg.

  4. Oil bottom of slow cooker.

  5. To assemble, spoon 1½ cups (375 mL) of the meat mixture onto the bottom of slow cooker. Top with 4 noodles, breaking to fit and overlapping as necessary. Top noodles with 1½ cups (375 mL) of the cottage cheese mixture and 1 Tbsp (30 mL) Parmesan cheese. Repeat the layering of sauce, noodles, cottage cheese and Parmesan cheese until all the ingredients are used. Top with the grated mozzarella cheese, any remaining Parmesan and a sprinkle of thyme or herb of your choice.

  6. Cover and cook on low heat in slow cooker for 5-6 hours (this could be shorter or longer depending on your slow cooker). Remove cover; turn off heat and let stand for 15 minutes until lasagna firms up before serving.

Helpful Tip

If you don’t have Italian seasoning blend you may also use a combination of basil, oregano, rosemary and thyme.

This healthy makeover of an all time favourite is lower in fat and sodium and higher in fibre than most versions of lasagna. Enjoy it with a tossed salad and some wholegrain bread. Bellisimo!

Nutrition Info

Per 300 g serving Amount
Protein29 g
Fat14 g
Saturated Fat4 g
Carbohydrate36 g
Fibre7 g
Sugar6 g
Cholesterol85 mg
Sodium490 mg
Per 300 g serving % Daily Value
Vitamin A35
Vitamin C45
Vitamin B614
Vitamin B1231