Creamy Chicken & Kale Lentil Lasagna (Gluten-Free)
This chicken and kale lentil lasagna is the perfect Italian dish to fill you up when craving for a good pasta meal. Check out the easy recipe here.
Equipment
Large saucepan
10-inch non-stick skillet
Large skillet or sauté pan
13x9 inch (33x23cm) baking dish
Mixing bowl (large)
Aluminium foil
Instant-read thermometer
Ingredients
Pasta Sauce Ingredients
2 tablespoons olive oil - extra virgin
1 medium yellow onion - diced
2 cloves garlic - minced
2 tablespoons basil - chopped
3 tablespoons parsley - chopped
28 ounces passata or crushed tomatoes (tomato puree with seeds removed) - reduced-sodium or no sodium, 794g- ½ cup dry red wine - 120ml
¼ cup honey - 85g
1 tablespoon dried oregano
½ teaspoon kosher salt
Lasagna Ingredients
- 2 tablespoons olive oil - extra virgin
- 1 small yellow onion - diced
1 pound ground chicken (minced chicken) - minced chicken, 450g- ¼ teaspoon kosher salt
2 large eggs
15 ounces ricotta cheese - part-skim, 425g- 2 tablespoons dried oregano
- 2 tablespoons parsley - chopped
7 ounces kale - stems removed, chopped into small pieces, 200g- 12 lentil lasagna sheets - approximately 9 oz / 250g — check package for oven-ready instructions
4 ounces Parmesan cheese - finely grated, 115g
6 ounces mozzarella cheese - shredded, 170g
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 13x9 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
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze individual portions wrapped tightly in plastic wrap and foil for up to 3 months — thaw overnight in the fridge before reheating.
Make-Ahead: Assemble the full lasagna up to 24 hours before baking. Cover tightly and refrigerate. Add 10 extra minutes to the covered bake time and verify the centre reaches 165°F (74°C).
Substitutions: Swap ground chicken for ground turkey at a 1:1 ratio. Replace kale with baby spinach (no pre-wilting needed — it cooks down in the oven). Use full-fat ricotta for a richer filling.
Reheating: Cover individual portions with a damp paper towel and microwave on medium power in 90-second intervals. For larger portions, cover with foil and reheat at 325°F / 163°C for 20–25 minutes.
Pro Tip: Let the baked lasagna rest uncovered for 15–20 minutes after removing from the oven — this allows the layers to set so slices hold together cleanly.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 20gProtein: 22gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 82mgSodium: 550mgPotassium: 599mgFiber: 3gSugar: 10gVitamin A: 2425IUVitamin C: 25mgCalcium: 508mgIron: 2mg
How did this recipe turn out for you?Rate this Recipe !
