Chicken and Vegetable Lasagna |
|
 |
Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 12 |
|
This recipe features chicken and vegetables. Recipe is from Land O Lakes. Ingredients:
10 uncooked lasagna noodles |
1 tablespoon land o lakes butter |
1 large onion, chopped |
1 (8 ounce) package sliced fresh mushrooms |
2 medium zucchini, cut into 1/4-inch slices, halved |
2 cups cubed 1/2-inch cooked chicken |
1/3 cup water |
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic |
1 (6 ounce) can tomato paste |
2 teaspoons italian seasoning |
1 teaspoon garlic salt |
1/4 teaspoon pepper |
8 ounces crumbled feta cheese |
1/4 cup chopped fresh parsley |
1 egg, slightly beaten |
8 ounces mozzarella cheese, shredded |
Directions:
1. Heat oven to 350°F.
2. Cook lasagna noodles according to package directions.
3. Drain.
4. Meanwhile, melt butter in 12-inch skillet over medium heat until sizzling; add onions, mushrooms and zucchini.
5. Continue cooking, stirring occasionally, until vegetables are crisply tender (6 to 7 minutes).
6. Stir in all remaining meat sauce ingredients.
7. Combine all filling ingredients except mozzarella cheese in small bowl. Arrange half of noodles in greased 13x9-inch baking pan.
8. Spread with half of filling; spoon half of meat sauce over top.
9. Sprinkle with 1 cup mozzarella cheese.
10. Layer with remaining noodles, filling and meat sauce.
11. Cover with aluminum foil.
12. Bake for 50 minutes.
13. Uncover; sprinkle with remaining mozzarella cheese.
14. Continue baking for 5 to 10 minutes or until cheese is melted.
15. Let stand 10 minutes before serving.
|
|