Chicken and Vegetable Lasagna

READY IN: 1hr 40mins
Recipe by Lainey39

This recipe features chicken and vegetables. Recipe is from Land O Lakes.

Top Review by recipeneeded

I had a beautiful zucchini and some left-over cooked chicken...since I don't cook well without a recipe I typed in the ingredients and success! This recipe has passed my test; I'll definitely be sharing it with my friends and family. Since I like a little more tomato in my lasagna, I doubled the diced tomatoes - it cooked over a bit so next time I'll probably use a can and a half or eliminate the water.

Ingredients Nutrition


  1. Heat oven to 350°F.
  2. Cook lasagna noodles according to package directions.
  3. Drain.
  4. Meanwhile, melt butter in 12-inch skillet over medium heat until sizzling; add onions, mushrooms and zucchini.
  5. Continue cooking, stirring occasionally, until vegetables are crisply tender (6 to 7 minutes).
  6. Stir in all remaining meat sauce ingredients.
  7. Combine all filling ingredients except mozzarella cheese in small bowl. Arrange half of noodles in greased 13x9-inch baking pan.
  8. Spread with half of filling; spoon half of meat sauce over top.
  9. Sprinkle with 1 cup mozzarella cheese.
  10. Layer with remaining noodles, filling and meat sauce.
  11. Cover with aluminum foil.
  12. Bake for 50 minutes.
  13. Uncover; sprinkle with remaining mozzarella cheese.
  14. Continue baking for 5 to 10 minutes or until cheese is melted.
  15. Let stand 10 minutes before serving.

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