Chicken Vegetable Lasagna Recipe

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0 votes | 2213 views
Servings: 12

Ingredients

Cost per serving $0.92 view details

Directions

  1. Coat a Dutch oven with cooking spray. Add in butter and heat over medium heat. Add in onion and garlic, saute/fry till tender. Stir in eggplant, zucchini, green pepper, chicken, tomatoes, oregano, salt and pepper. Cook over medium high heat 15 min, stirring frequently. Remove from heat and stir in shredded carrot, cold. Combine Ricotta cheese and egg in small bowl. Add in to chicken-vegetable mix; mix well, and set aside.
  2. Cook lasagna according to package directions. Drain noodles and set aside. Spread about 1/3 of chicken-vegetable mix in a 13x9x2 inch baking dish.
  3. Top with 1/3 of Parmesan cheese, 1/3 of Mozzarella cheese, and 4 noodles. Repeat layers once. Top with remaining chicken-vegetable mix. Reserve remaining cheese.
  4. Cover and bake at 350 degrees for 30 min. Uncover and sprinkle with remaining Parmesan and Mozzarella cheese. Bake, uncovered, 5 min. Let stand 10 min before serving. Garnish with carrot curls and fresh parsley sprig, if you like. Yield: 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 198g
Recipe makes 12 servings
Calories 298  
Calories from Fat 175 59%
Total Fat 19.54g 24%
Saturated Fat 10.22g 41%
Trans Fat 0.0g  
Cholesterol 82mg 27%
Sodium 547mg 23%
Potassium 345mg 10%
Total Carbs 8.07g 2%
Dietary Fiber 1.6g 5%
Sugars 2.68g 2%
Protein 22.67g 36%
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