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Chicken & Vegetable Lasagna

Chicken & Vegetable Lasagna

A new twist on traditional lasagna, made with chicken and loaded with veggies such as mushrooms and zucchini. Sure to keep your family coming back for more!

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45 min
Prep Time
1 hr 50 min
Total Time



8 ounces (9 noodles) uncooked lasagna noodles

Meat Sauce

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 1/2-inch pieces cooked chicken

1 (14.5-ounce) can diced tomatoes with basil, garlic & oregano

1 (6-ounce) can tomato paste

1/3 cup water

2 teaspoons Italian seasoning

1 teaspoon garlic salt

1/4 teaspoon pepper


2 cups (8 ounces) crumbled feta cheese

1/4 cup chopped fresh parsley

1 large Land O Lakes® Egg, slightly beaten

3 cups (12 ounces) Land O Lakes® Shredded Mozzarella Cheese

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Cook lasagna noodles according to package directions. Drain; set aside.

  3. STEP 3

    Melt butter in 12-inch skillet over medium heat until sizzling; add onion, mushrooms and zucchini. Continue cooking, stirring occasionally, 6-7 minutes or until vegetables are crisply tender. Stir in all remaining meat sauce ingredients.

  4. STEP 4

    Combine all filling ingredients except mozzarella cheese in bowl. Arrange 3 noodles in greased 13x9-inch glass baking dish. 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.

  5. STEP 5

    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 (1 serving)

300 Calories
14 Fat (g)
75 Cholesterol (mg)
740 Sodium (mg)
23 Carbohydrates (g)
2 Dietary Fiber
24 Protein (g)
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