Vegetable Chicken Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 ounce(s) lasagna noodles |
1 10 oz. pkg frozen chopped spinach, thawed, drained |
15 ounce(s) fat-free ricotta cheese |
1 egg, beaten |
4 boneless skinless chicken breasts, cubed |
3 cup(s) sliced mushrooms |
1 medium onion, chopped |
2 clove(s) garlic, minced |
1 tablespoon(s) italian seasoning |
1 tablespoon(s) olive oil |
1 28-oz can italian-style chopped tomatoes |
1 15-oz can tomato sauce |
2 cup(s) shredded carrots |
1/2 teaspoon(s) pepper |
6 ounce(s) part-skim mozzarella cheese, shredded |
1/4 cup(s) parmesan cheese |
Directions:
1. Cook the moodles using package directions; drain. Squeeze the excess moisture from the spinach. Combine the spinach, ricotta cheese and egg in a bowl and mix well. Chill, covered, in the refrigerator until needed.
2. Saute the chicken, mushrooms, onion, garlic, and Italian seasoning in the olive oil in a skillet until the chicken turns white. Stir in the undrained tomatoes, tomato sauce, carrots and pepper. Simmer for 5 minutes or until the chicken is cooked through, stirring occasionally.
3. Layer the noodles, spinach mixture, chicken mixture, mozzarella cheese and parmesan cheese 1/2 at a time in a 9x13 baking dish sprayed with cooking spray. Bake, covered, at 350 degrees for 25-30 min. or until bubbly; remove cover. Bake for 10 min. longer or until the cheese melts.
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