CHICKEN AND VEGGIE LASAGNA RECIPES

Steps:

• Heat oven to 350°F.
• Cook lasagna noodles according to package directions. Drain; set aside.
• 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.
• 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.
• 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.

Steps:

• Lightly coat a 3-quart rectangular baking dish with cooking spray. Set aside.
• In a large nonstick skillet heat 1 tablespoon of the oil over medium heat, swirling to coat the bottom of the skillet. Add carrots, onion, and garlic; cook about 6 minutes or until softened, stirring frequently. Remove from heat. Stir in broccoli and chicken; set aside.
• For sauce, in a large saucepan whisk together milk and flour. Add broth, salt, and pepper, whisking until smooth. Bring to boiling over medium-high heat, whisking constantly. Boil about 1 minute or until slightly thickened, whisking constantly. Remove from heat. Stir in basil. Set aside.
• In a small bowl stir together ricotta cheese and mozzarella cheese.
• Spread 1 cup of the sauce in the prepared baking dish. Arrange three of the lasagna noodles crosswise over the sauce in baking dish. Spoon another 1 cup of the sauce over the noodles, spreading evenly. Dot with one-third of the ricotta mixture, then one-third of the chicken mixture. Repeat layers twice. Top with the remaining three lasagna noodles. Spread the remaining sauce over the top. Cover baking dish with foil. Cover and chill for at least 8 hours or up to 24 hours.
• Preheat oven to 400°F. Bake, covered, for 1-1/2 hours. Remove foil. Bake for 30 minutes more.
• Meanwhile, in a small bowl stir together panko and Parmesan cheese. Sprinkle panko mixture over lasagna. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, about 5 minutes more or until the top is lightly browned. Let stand for 10 minutes before serving.