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  • Chicken Vegetable Lasagna

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    Chicken Vegetable Lasagna
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Onion, medium -- chopped
    • 2 Tbsp. Butter
    • 3 x Cloves garlic -- chopped
    • 2 c. Eggplant -- peeled & diced
    • 2 x Zucchini,medium -- Diagonally cut
    • 1 x Green pepper -- diced
    • 28 ounce Can tomato,whole liquid removed & minced
    • 1 tsp Oregano
    • 1/2 tsp Salt
    • 1 tsp Pepper
    • 1 c. Carrots -- shredded
    • 16 ounce Ricotta cheese
    • 1 x Egg -- beaten
    • 8 x Lasagna noodles, uncooked
    • 1 1/2 c. Parmesan cheese
    • 3 c. Mozzarella cheese

    Directions

    1. Coat a large pot with non stick spray. Add in butter and heat over medium heat. Add in onion and garlic; saute/fry till tender. Add in chicken; cook till almost done. Stir in eggplant, zucchini, green pepper, tomatoes, oregano, salt and pepper. Cook over medium heat 15-20 min, stirring frequently.
    2. Remove from heat. Stir in shredded carrots and cold. Combine ricotta cheese and egg in a small bowl. Add in to chicken vegetable mixturel mix well and set aside. Cook lasagna noodles according to package. drain noodles; set aside. Greasea 12x 9x2 baking dish. Spread one-third of chicken vegetable mix in baking dish. Top with one-third parmesan cheese.
    3. one-third mozzarella cheese. then 4 noodles; repeat layers once. Top with remaining chicken vegetable mix. Reserve remaingn cheese. cover and bake at 350* for 45 min. Uncover and sprinkle with remaining parmesan and mozzarella cheese. Bake uncovered 5 - 10 min. Let stand 10 min before serving. Garnish with carrot culs and fresh parsley if you like.
    4. Serves 8.

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