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    You are in: Home / Recipes / Vegetable Chicken Lasagna Recipe
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    Vegetable Chicken Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    50 mins

    40 mins

    ratherbeswimmin''s Note:

    I like this better on the second day. The flavors blend better.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, add the ricotta cheese, spinach, egg, and 2 teaspoons Italian seasoning; stir to combine.
    2. 2
      Cover and chill until ready to use.
    3. 3
      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.
    4. 4
      Add in the undrained tomatoes, tomato sauce, carrots, and pepper.
    5. 5
      Bring mixture to a boil; lower heat and simmer uncovered, for 15-20 minutes or until mixture is slightly thick.
    6. 6
      Cook the lasagna noodles according to package directions; drain, rinse with cold water, and drain again.
    7. 7
      Prepare an oblong baking dish with nonstick cooking spray.
    8. 8
      Place 3 noodles side-by-side in dish.
    9. 9
      Spread half of the ricotta cheese mixture over the noodles.
    10. 10
      Spread one-third of the chicken mixture over the cheese layer.
    11. 11
      Sprinkle with 2/3 cup mozzarella cheese and 2 tablespoons parmesan cheese.
    12. 12
      Repeat layers ending with noodles.
    13. 13
      Spoon remaining chicken over the top.
    14. 14
      Sprinkle with remaining mozzarella cheese and parmesan cheese.
    15. 15
      Bake, covered, at 350 degrees for 35 minutes.
    16. 16
      Uncover and bake 5-10 minutes longer or until cheese is melted and bubbly.
    17. 17
      Let stand for 15-20 minutes before serving.

    Ratings & Reviews:

    • on November 12, 2006

      55

      This was a great recipe! Even picky teenagers and little kids ate it! Little did they know it had carrots and spinach! We fed 9 people and still had enough leftovers for lunch the next day. This is a definite keeper. Thanks, NurseDi for sharing this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 24, 2005

      55

      What a hit! My dad, who is a real meat and potatoes kind of guy, even asked to take the leftovers home!!! It's perfect when you want something ready to throw in the oven when you get home. I used precooked chicken to make this recipe even easier and substitued whole wheat noodles for added fiber.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetable Chicken Lasagna

    Serving Size: 1 (222 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 305.4
     
    Calories from Fat 108
    35%
    Total Fat 12.0 g
    18%
    Saturated Fat 5.9 g
    29%
    Cholesterol 78.4 mg
    26%
    Sodium 484.1 mg
    20%
    Total Carbohydrate 23.8 g
    7%
    Dietary Fiber 3.0 g
    12%
    Sugars 4.0 g
    16%
    Protein 25.7 g
    51%

    The following items or measurements are not included:

    fat-free ricotta cheese

    dried Italian seasoning

    dried Italian seasoning

    tomatoes with basil

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