Chicken Vegetable Lasagna Recipe

Chicken & Vegetable Lasagna

Traditional lasagna recipe, upgraded with the use of chopped chicken, feta cheese and parsley.

45 min.prep time 1:40total time
12 servings
959 Ratings

Ingredients

Noodles

8 ounces (9) uncooked lasagna noodles

Meat Sauce

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

Filling

8 ounces (2 cups) crumbled feta cheese
1/4 cup chopped fresh parsley
1 Land O Lakes® Egg, slightly beaten
12 ounces (3 cups) shredded mozzarella cheese

Directions

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.

Nutrition Facts (1 serving)

Calories: 300

Fat: 14g

Cholesterol: 75mg

Sodium: 740mg

Carbohydrates: 23g

Dietary Fiber: 2g

Protein: 24g

Recipe #12906©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

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.
awesome recipes
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
Delicious!!
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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