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Creamy Herby Sheet Pan Lasagna with Green Goddess Sauce and Ground Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 14 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Fat

Description

This creamy, herby sheet pan lasagna offers a fresh and lighter twist on the classic dish, perfect for a quick yet satisfying weeknight meal. Featuring a green goddess-inspired sauce packed with spinach and fresh herbs, ground chicken or turkey for a lean protein option, and layers of creamy ricotta and melted cheese, this recipe simplifies traditional lasagna by skipping noodle boiling and careful stacking. Bake everything together on a sheet pan for a beautiful, vibrant, and flavorful dish that’s both comforting and visually impressive.

Ingredients

Proteins

  • 1 lb ground chicken or turkey

Green Goddess Sauce

  • 2 cups fresh spinach leaves
  • 1 cup fresh parsley
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Cheese & Dairy

  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Other

  • 9 no-boil lasagna noodles
  • 1/2 cup tomato sauce (optional for layering)

Instructions

  1. Prepare the Green Goddess Sauce: In a blender or food processor, combine fresh spinach, parsley, basil, garlic, Greek yogurt, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy, setting aside once done.
  2. Cook the Ground Meat: Heat a large skillet over medium heat and cook the ground chicken or turkey until fully cooked and no longer pink, breaking it up with a spatula. Season with salt and pepper to taste. Drain any excess fat and remove from heat.
  3. Assemble the Sheet Pan Lasagna: Preheat the oven to 375°F (190°C). In a greased sheet pan, spread a thin layer of the green goddess sauce. Layer three no-boil noodles over the sauce. Spread half of the cooked meat evenly over the noodles, then dollop half of the ricotta cheese and spread it out. Drizzle or spoon over a portion of the green goddess sauce and sprinkle with shredded mozzarella. Repeat layers once more: noodles, meat, ricotta, sauce, and mozzarella. For the final layer, place the remaining noodles on top, cover with the rest of the green goddess sauce, dollop remaining ricotta, and sprinkle with mozzarella and Parmesan cheese.
  4. Bake the Lasagna: Cover the sheet pan with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
  5. Rest and Serve: Remove from the oven and allow the lasagna to rest for about 10 minutes before slicing. This helps the layers set and makes serving easier. Garnish with extra fresh herbs if desired and enjoy.

Notes

  • No need to boil the noodles ahead of time—no-boil noodles work best for this recipe.
  • Use ground chicken or turkey for a leaner option; ground beef can be substituted but will increase richness.
  • The green goddess sauce can be made a day ahead and stored in the refrigerator for extra convenience.
  • If you prefer a more traditional tomato flavor, add tomato sauce layers, although this recipe leans on the fresh green sauce for brightness.
  • Letting the lasagna rest before serving helps it hold its shape when sliced.
  • Leftovers reheat well in the oven or microwave.

Find it online: https://yummadeeasy.com/creamy-herby-sheet-pan-lasagna-with-green-goddess-sauce-and-ground-chicken-recipe/