This lasagna layers ground chicken, wilted kale, and a herb-tomato sauce between lentil pasta sheets, then finishes with ricotta, mozzarella, and Parmesan. It feeds 12 people from one baking dish, and the lentil sheets keep it gluten-free without any special workarounds. If you want a baked pasta that holds together cleanly when sliced, this one delivers.
Substitutions that actually work
- Lentil lasagna sheets: Any gluten-free lasagna sheet works here. Standard wheat sheets also work fine if gluten isn’t a concern — just follow the package directions on whether to pre-cook them.
- Ground chicken: Ground turkey is a direct swap and behaves identically. Cook it to 165°F (74°C) just the same.
- Passata: Crushed tomatoes work equally well. If your crushed tomatoes are chunky, a quick blitz with an immersion blender smooths them out.
- Kale: Baby spinach wilts faster and needs no pre-cooking — fold it raw into the chicken layer and it softens during the bake. Skip the separate wilting step entirely.
- Red wine: Unsalted chicken stock plus a teaspoon of red wine vinegar gives you the acidity without opening a bottle.
Why this recipe works
Two things matter most here. First, the sauce simmers for at least 30 minutes, which drives off the raw tomato sharpness and lets the honey round out the acidity — rush this and the sauce tastes flat. Second, covering the dish with foil for the first 45–50 minutes traps steam, which finishes cooking the lentil sheets all the way through without drying out the chicken layer. The final 10 minutes uncovered is what browns the cheese on top. Get both of those right and the rest is just assembly.
What can go wrong
- Watery lasagna that falls apart when cut: This usually means the sauce was too thin going in. Let it reduce until it coats a spoon before layering — a loose sauce turns the whole dish soupy.
- Dry, grainy chicken layer: Ground chicken overcooks quickly. Pull it off the heat as soon as it’s no longer pink; it finishes cooking in the oven. The internal temperature of the finished lasagna should reach 165°F (74°C).
- Lentil sheets still tough in the middle: This happens when there isn’t enough sauce moisture around the sheets during the covered bake. Make sure every sheet is in contact with sauce on at least one side before you cover the pan.
- Cheese topping burning before the center is hot: If your oven runs hot, keep the foil on for the full 50 minutes and check the internal temperature before removing it. Add the final browning time only once the center reads 165°F (74°C).
- Ricotta mixture spreading unevenly: Cold ricotta is stiff and tears the pasta. Let it sit at room temperature for 15 minutes before assembling — it spreads in one pass instead of dragging the sheets around. Skip the garnish — not worth the extra dish.
Storage and reheating
Cool the lasagna completely before covering — trapping steam makes the layers soggy. Refrigerate for up to 4 days in the baking dish or in airtight containers. To reheat, cover individual portions with a damp paper towel and microwave on medium power in 90-second intervals until the center hits 165°F (74°C). For larger portions, cover with foil and reheat in a 325°F (163°C) oven for 20–25 minutes. This lasagna also freezes well: cut into individual portions, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating — do not reheat from frozen in the microwave or the lentil sheets turn mushy.
Creamy Chicken & Kale Lentil Lasagna (Gluten-Free)
Equipment
Ingredients
Pasta Sauce Ingredients
- ½ cup dry red wine - 120ml
Lasagna Ingredients
- 12 lentil lasagna sheets - approximately 9 oz / 250g — check package for oven-ready instructions
Instructions
Pasta Sauce Instructions
- Heat oil in a saucepan over medium heat. Sauté diced yellow onion until softened and translucent, about 3 to 4 minutes. Add minced garlic, cook for 1 minute.2 tablespoons olive oil, 1 medium yellow onion, 2 cloves garlic
- Add your basil and parsley and stir to combine.2 tablespoons basil, 3 tablespoons parsley
- Add the passata (or crushed tomatoes), red wine, honey, dried oregano, and kosher salt. Stir to combine.28 ounces passata or crushed tomatoes (tomato puree with seeds removed), 1/2 cup dry red wine, 1/4 cup honey, 1 tablespoon dried oregano, 1/2 teaspoon kosher salt
- Stir and simmer on low heat for 30 minutes to 1 hour, stirring occasionally. Season to taste. Remove from heat when it is done.
Lasagna Instructions
- Heat olive oil in a pan on medium heat. Add diced onion and cook until softened and translucent, about 3 to 4 minutes.2 tablespoons olive oil, 1 small yellow onion
- Add ground chicken and kosher salt. Break the meat into small crumbles with a wooden spoon and cook until no longer pink and lightly browned, about 6–8 minutes. Drain any excess liquid.1 pound ground chicken (minced chicken), 1/4 teaspoon kosher salt
- In a large mixing bowl, combine the ricotta cheese, 2 eggs, dried oregano, and chopped parsley. Mix until smooth and evenly combined.2 large eggs, 15 ounces ricotta cheese, 2 tablespoons dried oregano, 2 tablespoons parsley
- Heat a large skillet over medium-high heat with a splash of water or olive oil. Add the chopped kale and stir frequently until wilted and tender, about 3–4 minutes. Remove from heat and set aside.7 ounces kale
- Spread a layer of the pasta sauce into a lightly greased 13×9 inch (33x23cm) baking dish to prevent the pasta from sticking to the bottom.
- Add layers to the pan in this order until you run out of ingredients: lentil lasagna sheets, ricotta cheese mixture, pasta sauce, ground chicken, kale, shredded cheeses. Once you reach the final layer, top with whatever shredded cheese is left.12 lentil lasagna sheets, 4 ounces Parmesan cheese, 6 ounces mozzarella cheese
- Preheat oven to 350°F / 175°C (180°C fan-forced). Cover the baking dish tightly with aluminium foil and bake for 45 to 50 minutes.
- Remove the aluminium foil and then bake for 10 minutes more until the top is browned.
- Let the lasagna rest uncovered for 15–20 minutes before slicing. This allows the layers to set for clean, sturdy portions.
Notes
Nutrition
Frequently asked questions
Can I assemble this lasagna the night before and bake it the next day?
Yes — assembled and covered, it keeps in the fridge for up to 24 hours before baking. Add 10 extra minutes to the covered bake time since you’re starting from cold, and confirm the center reaches 165°F (74°C) before removing the foil.
Do the lentil lasagna sheets need to be boiled first?
Check your specific brand — most lentil lasagna sheets are oven-ready and go in dry. If yours require boiling, undercook them by 2 minutes since they continue cooking in the oven.
Can I use store-bought marinara sauce instead of making the tomato sauce from scratch?
Yes, a 24–28 oz jar works as a straight substitute. Stir in 2 tablespoons of red wine and a tablespoon of honey, then warm it through before layering — this closes most of the flavor gap between jarred and homemade.
How do I know the lasagna is fully cooked through?
Use an instant-read thermometer inserted into the center of the dish — it should read 165°F (74°C) for ground chicken. If the cheese is browned but the center isn’t there yet, re-cover with foil and give it another 10 minutes.
More mince recipes to try
- Beef Ricotta Lasagna Rolls
- Creamy Beef Spinach Pasta
- Hearty Beef Kale Soup
- Chicken Macadamia Sausage Rolls
