Chicken and Vegetable Lasagna

READY IN: 1hr 20mins
Recipe by Dancer

I have tweeked this recipe just a little but its better now. Its nice with crusty bread.

Top Review by Just Nora

Extremely tasty! I used a rotisserie chicken from the deli at the market instead of boneless skinless chicken breasts. Delicious! Thanks Dancer.

Ingredients Nutrition

  • 6 whole wheat lasagna noodles
  • 34 lb chicken breast, skinless, boneless, cut into 1/2-inch pieces
  • 26 ounces tomato and basil pasta sauce, low-fat
  • 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
  • 12 cup roasted red pepper, drained, chopped bottled
  • 1 (15 ounce) container ricotta cheese, reduced-fat
  • 14 cup pesto sauce, reduced-fat
  • 2 cups mozzarella cheese, shredded part-skim, divided
  • chopped basil (optional)
  • cooking spray


  1. Preheat oven to 375 degrees.
  2. Cook noodles according to package directions.
  3. Coat a large saucepan with cooking spray, place over medium-high heat.
  4. Add chicken; cook, stirring frequently, 2 minutes.
  5. Add pasta sauce, artichokes and red pepper.
  6. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally.
  7. Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish.
  8. Layer 3 noodles over sauce.
  9. Combine ricotta cheese and pesto; spoon over noodles.
  10. Top with 1 cup sauce and 1 cup mozzarella cheese.
  11. Repeat layering with remaining noodles, sauce and mozzarella cheese.
  12. Cover with foil.
  13. Bake 30 minutes.
  14. Uncover; continue baking 10 minutes or until hot and bubbly.
  15. Let stand 5 minutes before serving; garnish with basil, if desired.

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