Grilled Chicken & Veggie Three Cheese Pasta Bake

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is fabulous! It takes a little longer ( it's not really a quickie) but it is sooo worth it. Serve with a big salad and a nice loaf of Italian bread and they'll be in heaven.

Ingredients Nutrition


  1. Wash veggies and cut into large slices. Brush the veggies and chicken with olive oil and grill until chicken is almost done and veggies are crisp-tender.
  2. Preheat oven to 350.
  3. In a medium bowl, mix together ricotta, egg, parsley, garlic and romano cheese.
  4. Cover bottom of 13x9 lazagna pan with about 1 cup of sauce, add pasta, spoon cheese mixture over pasta (kind of mix it in a tiny bit- I sort of poke it down between the pasta a little), top with veggies and chicken. Top with remaining sauce (shake it a litlle so the sauce runs down between everything), cover with foil and bake for 30 minutes.
  5. Remove foil, spread mozzarella over top and bake for 15 minutes more or until cheese is bubbly and starting to brown.
Most Helpful

I finally made this last night, and I'm so glad I did! This really hit the spot, its a medley of so many great flavors. I had an oops when pouring in my pasta so I ended up with almost a full pound, and I think that made it a little dry, so next time I will add more spaghetti sauce. I had to use a green pepper instead of a yellow one. I added a little pesto seasoning to the cheese mixture after taking some advice from the other reviews, but other than that made it as is. I used fresh mozzarella to make is super gooey and it was amazing!!! I can't wait to have the leftovers for lunch today. Made for PRMR Tag.

2SpiceItUp September 16, 2009

This was really a great dish. As the intro states, it is not a quick dish to prepare though, but it is packed with healthy vegetables and cheese so it was worth the effort. I think it would be even better if it had a little seasoning in it. So next time I make this, I think I will leave out the chicken (as it's a substantial enough dish without it), and just add some garlic and basil. But it really IS a great dish.

NorthwestGal September 14, 2009

This does take a little bit of time to make. To help cut back on the time, I grilled everything the night before, with that night's dinner. Refrigerated everything until the next day and assembled it when I got home. Added a little extra time to the baking time, since it had been refrigerated. Fantastic! I will be making this again on a weekend when we have a little extra time to do it all on the same day. Great way to use up fresh veggies from the garden. Thanks for sharing!

TheGrumpyChef July 21, 2009