CHICKEN AND VEGETABLE LASAGNA
Make and share this Chicken and Vegetable Lasagna recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cook noodles according to package directions.
- Coat a large saucepan with cooking spray, place over medium-high heat.
- Add chicken; cook, stirring frequently, 2 minutes.
- Add pasta sauce, artichokes and red pepper.
- Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally.
- Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish.
- Layer 3 noodles over sauce.
- Combine ricotta cheese and pesto; spoon over noodles.
- Top with 1 cup sauce and 1 cup mozzarella cheese.
- Repeat layering with remaining noodles, sauce and mozzarella cheese.
- Cover with foil.
- Bake 30 minutes.
- Uncover; continue baking 10 minutes or until hot and bubbly.
- Let stand 5 minutes before serving; garnish with basil, if desired.
Nutrition Facts : Calories 373.2, Fat 23.3, SaturatedFat 12.6, Cholesterol 103.5, Sodium 710.5, Carbohydrate 10.9, Fiber 3.7, Sugar 1.2, Protein 30.8
CHICKEN VEGETABLE LASAGNA
Make and share this Chicken Vegetable Lasagna recipe from Food.com.
Provided by Gladreg FreezerWare
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Spray a baking dish with nonstick spray, set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken; cook, stirring for 5 to 6 minutes, or until lightly browned. Add the onion and garlic, cook 2 minutes.
- Add the basil, oregano, zucchini, and red bell pepper; cook, stirring often for 3 to 4 minutes, or until the zucchini is tender. Add the marinara and Parmesan cheese. Remove from heat.
- Remember to wash hands and surfaces before preparing food.
- To Assemble: Spread a thin layer of the chicken mixture in the bottom of the baking dish. Top with a layer of noodles, ricotta cheese, chicken mixture and mozzarella cheese. Repeat layers. Bake 45 to 50 minutes, or until hot and bubbly.
- Serving Suggestion: Serve with a lettuce salad and warm garlic toast.
- To Freeze for Serving Later: Place leftover lasagna in refrigerator until completely cooled. Cut squares of lasagna and place into Gladware® containers. Store in freezer.
- To Serve From Frozen for Microwave: Lift lid of container to vent. Microwave on high power for 3 to 4 minutes, or until heated through.
CHICKEN AND VEGETABLE LASAGNA
Make and share this Chicken and Vegetable Lasagna recipe from Food.com.
Provided by KathyP53
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray a 13X9" baking dish with cooking spray.
- In a medium saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook, stirring often, for 6 minutes or until tender. Add spinach, and cook, stirring frequently, until wilted. Remove from heat, and let cool completely. Squeeze excess liquid from spinach, and set aside.
- In a medium bowl, whisk together ricotta and next 3 ingredients.
- Spread 1/2 cup Alfredo sauce into prepared pan. Top with a single layer of noodles. Spread 3/4 cup ricotta mixture over noodles. Top with 1 cup mozzarella, 1/2 cup Fontine, 1/3 spinach mixture, 1/3 broccoli, 1/3 chicken meat, a single layer of noodles, and 1 2/3 cups Alfredo sauce. Repeat layers 2 times more. Sprinkle with remaining 1 cup Fontina.
- Cover with foil, and bake for 45 minutes. Uncover, and bake 15 minutes more or until cheese is melted and slightly browned. Let stand for 10 minutes before serving. Garnish with fresh oregano, if desired.,.
Nutrition Facts : Calories 801.9, Fat 51.5, SaturatedFat 25.6, Cholesterol 221.4, Sodium 1203.8, Carbohydrate 33.3, Fiber 2.1, Sugar 3.1, Protein 51.5
VEGETABLE CHICKEN LASAGNA
Make and share this Vegetable Chicken Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, add the ricotta cheese, spinach, egg, and 2 teaspoons Italian seasoning; stir to combine.
- Cover and chill until ready to use.
- In a large skillet over medium heat, saute the chicken, mushrooms, onion, garlic and 2 teaspoons Italian seasoning in the oil; saute for 5-7 minutes or until the chicken is golden brown.
- Add in the undrained tomatoes, tomato sauce, carrots, and pepper.
- Bring mixture to a boil; lower heat and simmer uncovered, for 15-20 minutes or until mixture is slightly thick.
- Cook the lasagna noodles according to package directions; drain, rinse with cold water, and drain again.
- Prepare an oblong baking dish with nonstick cooking spray.
- Place 3 noodles side-by-side in dish.
- Spread half of the ricotta cheese mixture over the noodles.
- Spread one-third of the chicken mixture over the cheese layer.
- Sprinkle with 2/3 cup mozzarella cheese and 2 tablespoons parmesan cheese.
- Repeat layers ending with noodles.
- Spoon remaining chicken over the top.
- Sprinkle with remaining mozzarella cheese and parmesan cheese.
- Bake, covered, at 350 degrees for 35 minutes.
- Uncover and bake 5-10 minutes longer or until cheese is melted and bubbly.
- Let stand for 15-20 minutes before serving.
Nutrition Facts : Calories 305.5, Fat 12.1, SaturatedFat 6, Cholesterol 78.5, Sodium 484.1, Carbohydrate 23.8, Fiber 3, Sugar 4, Protein 25.8
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