Chicken Vegetable Lasagna Recipe

Chicken Vegetable Lasagna Recipe

Ingredients:

1 pc onion (medium); minced
1 can of tomato (whole, 28 oz); drained well & cut up
2 Tbsps of butter
2 c of eggplant; peeled well & cut into cubes
3 garlic cloves; minced
1 pc of green pepper; diced
1 tsp of oregano
2 pcs of zucchini (medium); cut diagonally
1/2 tsp of salt
3 c of cheese (mozzarella)
16 ozs of cheese (ricotta)
1 c of carrots; shredded
1 tsp of pepper
8 pcs lasagna pasta noodles; not cooked
1 pc egg; beaten
1.5 c of cheese (parmesan)

Instructions:

Use a non-stick spray on a big cooking pot. Add in butter then melt on top of medium stove heat. Put in garlic and onion; then saute ’til tender. Next, add the chicken and cook ’til nearly done. Add in zucchini, eggplant, green pepper, oregano, tomatoes, pepper and salt.

Cook on medium stove heat for 15 – 20 mins, frequently stirring. Remove pot from the heat. Put in grated carrots, stir then cool. Mix egg and ricotta in smaller bowl; then add the cheese mixture to the sauted chicken and vegetables. Mix thoroughly and put aside.

Next, cook noodles as stated in package instructions; drain well then put aside. Grease a baking pan (12 by 9 by 2-inch). Spread 1/3 of the vegetable chicken mixture on the baking pan. Top w/ 1/3 parmesan, 1/3 mozzarella, and a layer of 4 pcs of noodles.

Make one more full layer and top w/ remaining vegetable chicken mixture. Set the extra cheese aside. Cover the pan then bake for approximately 45 mins over 350 degrees F.

After 45 mins, remove cover then sprinkle the remaining mozzarella and parmesan on the cooked lasagna. Bake for 5-10 minutes more without the cover then let it stand for 10 mins. Garnish w/ parsley and carrot curls, if preferred.

Servings: 8

>>Chicken Vegetable Lasagna Recipe