Feta cheese imparts a rich, tangy flavor to this luscious lasagna.
45 min.prep time
8 ounces (10) uncooked dried lasagna noodles
1/2 pound bulk Italian sausage
1 medium (1 cup) onion, chopped
1 (8-ounce) package (2 cups) fresh mushrooms, sliced
2 medium (2 cups) zucchini, cut into 1/4-inch slices, halved
1/3 cup water
1 (14 1/2-ounce) can Italian-style diced tomatoes
1 (6-ounce) can tomato paste
1 tablespoon Italian seasoning*
1 teaspoon garlic salt
1 teaspoon sugar
1/4 teaspoon pepper
2 cups cubed 1/2-inch cooked chicken
1 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 (15-ounce) container ricotta cheese**
Heat oven to 350°F. Cook lasagna noodles according to package directions. Drain.
Place sausage and onions in 12-inch skillet; cook over medium-high heat 8-10 minutes or until sausage is brown and onions are tender. Drain off fat. Add mushrooms and zucchini.
Reduce heat to medium. Cook, stirring occasionally, 6-7 minutes or until vegetables are crisply tender. Stir in water, tomatoes, tomato paste, Italian seasoning, garlic salt, sugar and pepper. Stir in cooked chicken.
Combine all filling ingredients except provolone cheese in bowl. Arrange half of noodles in greased 13x9-inch baking pan. Spread with half of filling; spoon half of meat sauce over top. Layer with half of provolone cheese slices. Layer with remaining noodles. Spread with remaining filling; spoon remaining meat sauce over top.
Cover with aluminum foil. Bake 40 minutes. Uncover; top with remaining provolone cheese slices. Continue baking 5-10 minutes or until heated through. Let stand 10 minutes before serving.
*Substitute 3/4 teaspoon each dried oregano leaves, dried marjoram leaves and dried basil leaves.
** Substitute 1 (12-ounce) container cream-style cottage cheese.
- Two (6-ounce) boneless, skinless chicken breasts, poached and cubed will yield 2 cups of cooked chicken. To poach chicken, cover chicken breasts with water in 10-inch skillet. Bring to a boil. Reduce heat to medium. Cover; cook 15-18 minutes or until chicken reaches 165°F. and juices run clear when pierced with a fork.
- To make ahead, assemble recipe as directed except for final layer of cheese. Cover tightly with aluminum foil; freeze. To bake, thaw overnight in refrigerator. Bake, covered, 40 minutes. Uncover; layer with remaining provolone cheese. Continue baking as directed.
Nutrition Facts (1 serving)
Dietary Fiber: 0g
Recipe #7314©2001Land O'Lakes, Inc.