Vegetable Chicken Lasagna

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READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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