Chicken & Vegetable Lasagna - Noodles Ingredients:
- 8 ounces (10) uncooked lasagna noodles
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- Meat Sauce Ingredients:
- 1 tablespoon butter or margarine
1 large (1 cup) onion, chopped 1 (8-ounce) package (2 cups) sliced fresh mushrooms 2 medium (2 cups) zucchini, cut into 1/4-inch slices, halved 2 cups cubed 1/2-inch cooked chicken 1/3 cup water 1 (14 1/2-ounce) can diced tomatoes with basil, garlic and oregano 1 (6-ounce) can tomato paste 2 teaspoons Italian seasoning 1 teaspoon garlic salt 1/4 teaspoon pepper -
- Filling Ingredients:
- 8 ounces (2 cups) crumbled feta cheese
1/4 cup chopped fresh parsley 1 large egg, slightly beaten 2 cups (8 ounces) mozzarella cheese, shredded -
- Heat oven to 350°F.
- Cook lasagna noodles according to package directions. Drain.
- Meanwhile, melt butter in 12-inch skillet over medium heat until sizzling; add onions, mushrooms and zucchini. Continue cooking, stirring occasionally, until vegetables are crisply tender (6 to 7 minutes). Stir in all remaining meat sauce ingredients.
- Combine all filling ingredients except mozzarella cheese in small bowl. Arrange half of noodles in greased 13x9-inch baking pan. Spread with half of filling; spoon half of meat sauce over top. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, filling and meat sauce.
- Cover with aluminum foil. Bake for 50 minutes. Uncover; sprinkle with remaining mozzarella cheese. Continue baking for 5 to 10 minutes or until cheese is melted. Let stand 10 minutes before serving.
Makes 12 servings. |