Chicken and Vegetable Lasagna

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

• Ready In: 1 hr 40 mins
• Serves: 12

Ingredients

• 10  uncooked  lasagna noodles

• Meat Sauce

• 1  tablespoon  land o lakes butter
• 1  large onion, chopped
• 1 (8 ounce) package  sliced fresh mushrooms
• 2  medium zucchini, cut into 1/4-inch slices, halved
• 2  cups  cubed 1/2-inch  cooked chicken
• 1⁄3 cup water
• 1 (14 1/2ounce) can diced tomatoes with basil oregano and garlic
• 1 (6 ounce) can tomato paste
• 2  teaspoons  italian seasoning
• 1  teaspoon  garlic salt
• 1⁄4 teaspoon pepper

• Filling

• 8  ounces  crumbled feta cheese
• 1⁄4 cup  chopped fresh parsley
• 1  egg, slightly beaten
• 8  ounces mozzarella cheese, shredded

Directions

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.