A traditional pasta dish is upgraded with the use of chopped chicken, feta cheese and parsley.
| 8 |
|
ounces (10) uncooked lasagna noodles |
| 1 |
|
tablespoon LAND O LAKES® Butter |
| 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 & oregano |
| 1 |
|
(6-ounce) can tomato paste |
| 2 |
|
teaspoons Italian seasoning |
| 1 |
|
teaspoon garlic salt |
| 1/4 |
|
teaspoon pepper |
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.
