Chicken and Vegetable Lasagne Recipe

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Chicken and Vegetable Lasagne
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  1. Preheat the oven to 180°C.
  2. Spray a non-stick frying pan with oil. Cook the chicken mince until browned (5 minutes), breaking up lumps. Add the capsicum, onion, pasta sauce, canned tomatoes and Italian herbs. Combine and heat through.
  3. Cut the pasta sheets to fit the lasagne dish. Layer the chicken pasta sauce with pasta sheets, then a layer of mashed pumpkin, then a layer of spinach. Continue this process until you finish with a layer of pasta.
  4. Pour the canned soup over the assembled lasagna and sprinkle a layer of cheese on top. Bake in the oven for 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 654.63 Kcal (2741 kJ)
Calories from fat 246.23 Kcal
% Daily Value*
Total Fat 27.36g 42%
Cholesterol 114.76mg 38%
Sodium 2510.35mg 105%
Potassium 2225.1mg 47%
Total Carbs 63.89g 21%
Sugars 26.28g 105%
Dietary Fiber 8.55g 34%
Protein 37g 74%
Vitamin C 88mg 147%
Vitamin A 0.4mg 13%
Iron 6.7mg 37%
Calcium 493mg 49%
Amount Per 100 g
Calories 95.01 Kcal (398 kJ)
Calories from fat 35.74 Kcal
% Daily Value*
Total Fat 3.97g 42%
Cholesterol 16.66mg 38%
Sodium 364.33mg 105%
Potassium 322.93mg 47%
Total Carbs 9.27g 21%
Sugars 3.81g 105%
Dietary Fiber 1.24g 34%
Protein 5.37g 74%
Vitamin C 12.8mg 147%
Vitamin A 0.1mg 13%
Iron 1mg 37%
Calcium 71.6mg 49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.6
  • 17

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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