CHICKEN AND VEGETABLE LASAGNA RECIPES

HEARTY VEGETABLE LASAGNA RECIPE | ALLRECIPES

Hearty Vegetable Lasagna Recipe | Allrecipes image

This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.

Provided by Sue

Categories World Cuisine European Italian

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
¾ cup chopped green bell pepper
¾ cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese

Steps:

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
Mix together ricotta, 2 cups mozzarella cheese, and eggs.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 462.5 calories, CarbohydrateContent 49.6 g, CholesterolContent 76.9 mg, FatContent 19.5 g, FiberContent 5.2 g, ProteinContent 23.2 g, SaturatedFatContent 8.8 g, SodiumContent 843.2 mg, SugarContent 13.8 g

CHICKEN LASAGNA RECIPE | SOUTHERN LIVING

Chicken Lasagna Recipe | Southern Living image

There's a lot to love about lasagna for dinner. Whether you're fixing and freezing ahead to make your future meals a cinch or prepping for tonight's feast, there's nothing like a chicken lasagna to make the whole family happy. Layers of sauce, spinach, cheese, and chicken all in one dish? Now that's a surefire way to ensure even the pickiest eaters at your dinner table join the clean plate club tonight. The best part (besides cutting yourself a slice or two, of course)? This chicken pasta dish requires very little hands-on time. All you have to do is mix up a delicious spinach mixture and get to layering in a 13 x 9 baking dish. Your oven does all of the heavy lifting from there. You can even layer all of your ingredients in advance, cover, and chill overnight so that the only thing left on a hectic weeknight is popping that ready-to-bake chicken lasagna in the oven. Now that's something we could do on the busiest school of nights – even after soccer practice.

Provided by Southern Living

Yield Makes 8 to 10 servings

Number Of Ingredients 16

Ingredients

1 tablespoon butter or margarine
1/2 large onion
1 (10 1/2-ounce) can reduced-fat cream of chicken soup, undiluted
1 (10-ounce) container refrigerated reduced-fat Alfredo sauce
1 (7-ounce) jar diced pimiento, undrained
1 (6-ounce) jar sliced mushrooms, drained
1/3 cup dry white wine
1/2 teaspoon dried basil
1 (10-ounce) package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken
3 cups (12 ounces) shredded sharp Cheddar cheese, divided

Steps:

Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.
Drain spinach well, pressing between layers of paper towels.
Stir together spinach, cottage cheese, and next 3 ingredients.
Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

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