Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Traditional lasagna recipe, upgraded with the use of chopped chicken, feta cheese and parsley.
Heat oven to 350°F.
Cook lasagna noodles according to package directions. Drain.
Melt butter in 12-inch skillet over medium heat until sizzling; add onions, mushrooms and zucchini. Continue cooking, stirring occasionally, 6-7 minutes or until vegetables are crisply tender. Stir in all remaining meat sauce ingredients.
Combine all filling ingredients except mozzarella cheese in bowl. Arrange 3 noodles in greased 13x9-inch baking pan. Spread with one-third filling; spoon one-third meat sauce over top. Sprinkle with 1 cup mozzarella cheese. Continue laying with remaining noodles, filling, meat sauce and mozzarella cheese.
Cover with aluminum foil; bake 50 minutes. Uncover; continue baking 5-10 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.
Dietary Fiber: 2g
One of my favorite recipes! I use squash instead of mushrooms and it's excellent. I use low fat cheeses and find this to be a very healthy and delicious recipe. My family loves it and it's great for lunch the next day.
Very good!!! Didn't change a thing. A nice salad, garlic bread and a good glass of wine and dinner was perfect. Thanks for the great recipe.
The only change I made to this recipe was to substitute mild Italian sausage instead of the chicken. My husband missed the spiciness of the sausage and didn't care for chicken. Viola! He loved it and I have made the recipe several times since.
Served at euchre club and everyone raved; healthy and good tasting;can be made ahead and I think it would freeze well although I haven't tried it. Leftovers were equally delicious.
I made this lasagna gluten free GF by using GF rice lasagna noodles. I added some sundried tomato pesto to the meat sauce and used 4 oz of herb and garlic feta cheese and 4 oz of regular. My Italian husband, a lover of traditional lasagna, loved this version and even had seconds!
Quick,easy and tasty I would make again
I was looking for a recipe for a seafood lasagna when I came across this one. I tried it and my family loved it! I always find such wonderful recipes on this site. Thanks for the good eats!CyndiK
This recipe was easy to make. My Family said it was the best lasagna they ever had. Will be making it often.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1176
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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