Lasagna Primavera

Light, fresh and comforting, my lasagna primavera is a healthy pasta bake loaded with lots of flavor that offers coziness in every bite. Prepared with an abundance of veggies such as zucchini, squash, mushrooms, asparagus and peas in a light, herb-infused tomato sauce, as well as tender garlic chicken, this lasagna primavera recipe brings vibrant colors and delicious flavors to your dinner table!

A healthy, veggie-packed take on lasagna

I don't know if there is ever an occasion in which a saucy, cheesy lasagna doesn't sound utterly enticing to me...

Flavorful ingredients in a rich, savory sauce layered between tender lasagna noodles and topped with melted cheese? I mean, what's not to love?

I find lasagna an absolute comfort, especially when the evenings are chilly and I feel like my soul can use some extra TLC and love in food form.

And if I'm craving a slightly lighter and healthier lasagna recipe, one loaded up with colorful vegetables, perhaps some tender chunks of garlic chicken to make for a cozy meal with good-for-me ingredients, then I turn to this lasagna primavera recipe as a wonderful option.

Brimming with an array of vegetables in a light, savory and herby tomato sauce, plus flavorful and juicy garlic chicken for a bit of added protein, this lasagna primavera recipe is just the ticket when I'm craving the comfort of homemade lasagna, lightened up a bit .

My recipe for lasagna primavera

This lasagna dish is quick and easy to make, as well as simple to customize according to whatever veggies you like, or have on hand.

And if you feel like some added protein for heartiness, then the garlic chicken in this recipe is fantastic. But if you feel like indulging in a completely vegetarian lasagna, then you can leave the chicken out.

The medley of veggies such as mushrooms, squash, zucchini, asparagus and peas just need a quick sauté to slightly soften them before adding them into a light, herby and flavorful sauce made with crushed tomatoes. The chicken is simply seasoned and seared off, then cut into small chunks, before being added to the mix.

Everything is then deliciously layered between ribbons of tender, cooked lasagna noodles, and topped with a luscious Italian four cheese blend and a sprinkle of parmesan for ultra coziness.

This lasagna primavera is light yet filling, and bursting with lots of good-for-you veggies all layered into a warm, cozy and scrumptious package!

Here's a sneak peek at my lasagna primavera recipe: (or just jump to the full recipe...)

1. To get started, I cook my lasagna noodles according to the package instructions and keep warm.
2. Next, I season and coat my chicken breast pieces in a touch of flour, then sear them off for a few moments just until golden brown, and set aside.
3. Then, I prepare my veggie-filled primavera sauce, allowing it to simmer for just a few moments.
4. Next, I assemble my lasagna primavera, repeating the layers a few times and finishing with cheese.
5. I then bake my lasagna primavera briefly until everything is hot and bubbly, and the cheese melted. I serve immediately.

Recipe

Lasagna Primavera

by Ingrid Beer

Print Recipe

This lasagna primavera with garlic chicken is brimming with loads with colorful veggies in savory herby sauce, topped with four cheeses!

Category: Entree
Cuisine: American

Yield: Serves 8

Nutrition Info: 521 calories per serving

Prep Time: 25 minutes
Cook time: 45 minutes
Total time: 1 hour, 10 minutes

Ingredients:

• 12 uncooked lasagna noodles
• 1 pound chicken breast tenderloins, cut into bite-size pieces
• 6 garlic cloves, pressed through garlic press, divided use
• Salt
• Black pepper
• ¼ cup flour
• Olive oil
• 3 ounces shiitake mushrooms, sliced thinly
• 3 small zucchini, diced into tiny, bite-size pieces
• 1 small yellow squash, diced into tiny, bite-size pieces
• 4 ounces trimmed, extra thin asparagus, cut into tiny, bite-size pieces
• ½ cup frozen petite peas, thawed
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon Italian seasoning
• 1 tablespoon chopped flat-leaf parsley, plus extra for garnish
• ¼ cup julienned basil, plus extra for garnish
• ½ cup grated parmesan cheese
• 2 ½ cups shredded Italian cheese blend

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredients list above to have ready and organized for use.
2. Cook your lasagna noodles according to the instructions on the package, and keep warm.
3. While the lasagna noodles cook, toss together the chicken pieces with about 2 cloves worth of the pressed garlic, plus a couple of pinches of salt and pepper. Then, sprinkle over the flour, and toss well to coat.
4. Place a large, heavy bottom pan over medium-high heat, and drizzle in about 3 to 4 tablespoons of the oil. Once the oil is hot, add in the chicken (work in a couple of batches if necessary) and do not disturb it so that a crust can form.
5. After a couple of minutes, move the pieces around with a slotted spoon to allow for it to become golden on all sides. Then, remove the chicken from the pan and repeat with remainder of chicken, if working in batches. Set aside.
6. Next, add a little more oil into that same pan, and add in the mushrooms and saute them for a few moments until they become golden-brown. Remove from pan and set aside for a moment.
7. Add into the pan the zucchini and the squash, and saute those for a few moments just until they become golden-brown and crisp/tender. Add in the asparagus and peas, and then return to the pan the mushrooms and the chicken pieces, plus the remainder of the pressed garlic, and stir to combine until it becomes aromatic.
8. Next, add in the crushed tomatoes, plus a couple of liberal pinches of salt and pepper, along with the Italian seasoning. Allow the sauce to gently simmer for about 5 minutes, then turn the heat off. Stir in the parsley and the julienned basil.
9. Preheat your oven to 350°, and very lightly mist a large casserole or baking dish (at least 3 or 4 quart) with cooking spray.
10. Add about a cup worth of the chicken/veggie sauce to the bottom of the baking dish, then layer over that either 3 or 4 lasagna noodles, depending on how wide your dish is.
11. Next, layer over more of the chicken/veggie sauce, and sprinkle over it about ⅓ of the grated parmesan. Repeat with another layer, the same way.
12. With the final layer, add the lasagna noodles and the sauce, plus the rest of the parmesan, and top with the shredded Italian cheese blend to finish.
13. Bake the lasagna primavera for about 25 to 30 minutes, or until the cheese is melted. Garnish is chopped parsley and/or basil before serving.

Tips & Tidbits for my lasagna primavera recipe:

• Garlic chicken for added protein, or leave it out: If I'm craving a little added protein in this light, veggie-filled lasagna, I like the addition of garlic chicken to add a touch more substance. But if you're looking to keep this recipe completely vegetarian, simply omit the steps of prepping the chicken, and go all veggie.
• An array of colorful veggies: Classic vegetables such as yellow squash, mushrooms, zucchini, asparagus and peas are what I opt for in my sauce, but feel free to use your own favorites! You can use a combination of these, or swap out other veggies that you like, or have on hand, to make the perfect primavera sauce for your liking.
• A pungent, flavorful cheese as a delicious topper: Keeping things extra flavorful, I use an Italian-style four cheese blend for this tasty lasagna, but feel free to use your own favorite meltable cheese. Mozzarella is terrific here, as well as provolone.

Hungry for more cozy pasta recipes? Check out my recipe for Vegetable Pasta with Mozzarella, Gnocchi Bake with Sausage and Spinach, Gemelli Pasta with Roasted Red Pepper Sauce, Sausage and Broccoli Rabe Pasta, or even my recipe for Bucatini Pasta with Garlic Butter Sauce!

Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!