• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chicken Vegetable Lasagna

  • Recipe Submitted by on

Category: Poultry, Pasta

 Ingredients List

  • 1 Onion, medium -- minced
  • 2 tb Butter
  • 3 Cloves garlic -- minced
  • 2 c Eggplant -- peeled & diced
  • 2 Zucchini,medium --
  • Diagonally cut
  • 1 Green pepper -- diced
  • 28 oz Can tomato,whole drained &
  • -chopped
  • 1 ts Oregano
  • 1/2 ts Salt
  • 1 ts Pepper
  • 1 c Carrots -- shredded
  • 16 oz Ricotta cheese
  • 1 Egg -- beaten
  • 8 Lasagna noodles, uncooked
  • 1 1/2 c Parmesan cheese
  • 3 c Mozzarella cheese


Coat a large pot with non stick spray. Add butter and melt over medium
heat. Add onion and garlic; saute until tender. Add chicken; cook until
almost done. Stir in eggplant, zucchini, green pepper, tomatoes, oregano,
salt and pepper. Cook over medium heat 15-20 minutes, stirring frequently.
Remove from heat. Stir in shredded carrots and cool. Combine ricotta
cheese and egg in a small bowl. Add to chicken vegetable mixturel mix well
and set aside. Cook lasagna noodles according to package. drain noodles;
set aside. Greasea 12x 9x2 baking dish. Spread one-third of chicken
vegetable mixture in baking dish. Top with one-third parmesan cheese.
one-third mozzarella cheese. then 4 noodles; repeat layers once. Top with
remaining chicken vegetable mixture. Reserve remaingn cheese. cover and
bake at 350* for 45 minutes. Uncover and sprinkle with remaining parmesan
and mozzarella cheese. Bake uncovered 5 to 10 minutes. Let stand 10 minutes
before serving. Garnish with carrot culs and fresh parsley if desired.
Serves 8.

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