Chicken & Vegetable Lasagna
Chicken & Vegetable Lasagna
A new twist on traditional lasagna, made with chicken and loaded with veggies such as mushrooms and zucchini. Sure to keep your family coming back for more!
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45 min
Prep Time
1 hr 50 min
Total Time
12
servings Ingredients
Noodles
8 ounces (9 noodles) uncooked lasagna noodles
Meat Sauce
1 tablespoon Land O Lakes® Butter
1 large (1 cup ) onion, chopped
1 (8-ounce) package (2 cups) sliced fresh mushrooms
2 medium (2 cups) zucchini, cut into 1/4-inch slices, halved
2 cups 1/2-inch pieces cooked chicken
1 (14.5-ounce) can diced tomatoes with basil, garlic & oregano
1 (6-ounce) can tomato paste
13 cup water
2 teaspoons Italian seasoning
1 teaspoon garlic salt
14 teaspoon pepper
Filling
2 cups (8 ounces) crumbled feta cheese
14 cup chopped fresh parsley
1 large Land O Lakes® Egg, slightly beaten
12 ounces (3 cups) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Cook lasagna noodles according to package directions. Drain; set aside.
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STEP 3
Melt butter in 12-inch skillet over medium heat until sizzling; add onion, mushrooms and zucchini. Continue cooking, stirring occasionally, 6-7 minutes or until vegetables are crisply tender. Stir in all remaining meat sauce ingredients.
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STEP 4
Combine all filling ingredients except mozzarella cheese in bowl. Arrange 3 noodles in greased 13x9-inch glass baking dish. Spread with one-third filling; spoon one-third meat sauce over top. Sprinkle with 1 cup mozzarella cheese. Continue laying with remaining noodles, filling, meat sauce and mozzarella cheese.
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STEP 5
Cover with aluminum foil; bake 50 minutes. Uncover; continue baking 5-10 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.
300 Calories
14 Fat (g)
75 Cholesterol (mg)
740 Sodium (mg)
23 Carbohydrates (g)
2 Dietary Fiber
24 Protein (g)
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