Chicken Vegetable Lasagna Recipe
Servings: 8
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
- 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.
- 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.
- 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.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 8 servings | |
| Calories 362 | |
| Calories from Fat 209 | 58% |
| Total Fat 23.44g | 29% |
| Saturated Fat 13.65g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 793mg | 33% |
| Potassium 436mg | 12% |
| Total Carbs 11.86g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.9g | 3% |
| Protein 26.75g | 43% |
