Vegetable Chicken Lasagna
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- 8 ounce(s) lasagna noodles
- 1 10 oz. pkg frozen chopped spinach, thawed, drained
- 15 ounce(s) fat-free ricotta cheese
- 1 egg, beaten
- 4 boneless skinless chicken breasts, cubed
- 3 cup(s) sliced mushrooms
- 1 medium onion, chopped
- 2 clove(s) garlic, minced
- 1 tablespoon(s) Italian seasoning
- 1 tablespoon(s) olive oil
- 1 28-oz can Italian-style chopped tomatoes
- 1 15-oz can tomato sauce
- 2 cup(s) shredded carrots
- 1/2 teaspoon(s) pepper
- 6 ounce(s) part-skim mozzarella cheese, shredded
- 1/4 cup(s) parmesan cheese
- Cook the moodles using package directions; drain. Squeeze the excess moisture from the spinach. Combine the spinach, ricotta cheese and egg in a bowl and mix well. Chill, covered, in the refrigerator until needed.
- Saute the chicken, mushrooms, onion, garlic, and Italian seasoning in the olive oil in a skillet until the chicken turns white. Stir in the undrained tomatoes, tomato sauce, carrots and pepper. Simmer for 5 minutes or until the chicken is cooked through, stirring occasionally.
- Layer the noodles, spinach mixture, chicken mixture, mozzarella cheese and parmesan cheese 1/2 at a time in a 9x13" baking dish sprayed with cooking spray. Bake, covered, at 350 degrees for 25-30 min. or until bubbly; remove cover. Bake for 10 min. longer or until the cheese melts.
This recipe is a personal recipe added by dwatson and has not been tested or endorsed by MyRecipes.
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Vegetable Chicken Lasagna Recipe at a Glance
- COURSE: Main Dishes