Chicken & Vegetable Lasagna

Chicken Vegetable Lasagna Recipe
94
9 Reviews
Traditional lasagna recipe, upgraded with the use of chopped chicken, feta cheese and parsley.
45 min
Prep Time
1:40
Total Time
12 servings

Ingredients

Noodles

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
cubed 1/2-inch cooked chicken
1/3 cup
water
1 (14.5-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
large Land O Lakes® Egg, slightly beaten
12 ounces (3 cups)
shredded mozzarella cheese

Directions

  1. Heat oven to 350°F.
  2. Cook lasagna noodles according to package directions. Drain.
  3. 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.
  4. 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.
  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.

Recipe Tips

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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.

Rating

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.

Rating

awesome recipes

Rating

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.

Rating

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.

Rating

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!

Rating

Quick,easy and tasty I would make again

Rating

Delicious!!

Rating

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

Rating

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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