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  • Chicken Vegetable Lasagna

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    Chicken Vegetable Lasagna
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • Vegetable cooking spray
    • 2 tbsp. butter
    • 1 med. onion, chopped
    • 3 cloves garlic, chopped
    • 2 c. peeled, diced eggplant
    • 2 med. zucchini, diagonally sliced
    • 1 lg. green pepper, minced
    • 1 pound diced, uncooked chicken
    • 1 (28 ounce.) can whole tomatoes, liquid removed and minced
    • 1 teaspoon dry oregano leaves
    • 1/2 teaspoon salt
    • 1 teaspoon pepper
    • 1 c. shredded carrot (2 carrots)
    • 1 (16 ounce.) carton Ricotta cheese
    • 1 egg, beaten
    • 8 uncooked lasagna noodles
    • 1 1/2 c. grated Parmesan cheese
    • 3 c. (12 ounce.) shredded Mozzarella cheese
    • Carrot curl (optional)
    • Fresh parsley sprig (optional)

    Directions

    1. Coat a Dutch oven with cooking spray. Add in butter and heat over medium heat. Add in onion and garlic, saute/fry till tender. Stir in eggplant, zucchini, green pepper, chicken, tomatoes, oregano, salt and pepper. Cook over medium high heat 15 min, stirring frequently. Remove from heat and stir in shredded carrot, cold. Combine Ricotta cheese and egg in small bowl. Add in to chicken-vegetable mix; mix well, and set aside.
    2. Cook lasagna according to package directions. Drain noodles and set aside. Spread about 1/3 of chicken-vegetable mix in a 13x9x2 inch baking dish.
    3. Top with 1/3 of Parmesan cheese, 1/3 of Mozzarella cheese, and 4 noodles. Repeat layers once. Top with remaining chicken-vegetable mix. Reserve remaining cheese.
    4. Cover and bake at 350 degrees for 30 min. Uncover and sprinkle with remaining Parmesan and Mozzarella cheese. Bake, uncovered, 5 min. Let stand 10 min before serving. Garnish with carrot curls and fresh parsley sprig, if you like. Yield: 8 servings.

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