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Chicken And Veggie Lasagna

Holidaycooking's picture
Ingredients
  Herbed tomato sauce 1 Cup (16 tbs)
  Non stick olive oil cooking spray 1
  Thinly sliced zucchini 1 1⁄2 Cup (24 tbs)
  Thinly sliced carrots 1 Cup (16 tbs)
  Torn spinach leaves 3 Cup (48 tbs) (Fresh)
  Salt 1⁄2 Teaspoon
  Non fat ricotta cheese 15 Ounce (1 Container)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Lasagna noodles 9 , cooked, drained
  Reduced fat shredded mozzarella cheese 8 Ounce (2 Cups)
Directions

Prepare Tomato-Herb Sauce.
Preheat oven to 350°F Spray large nonstick skillet with cooking spray; heat over medium heat until hot.
Add zucchini and carrots; cook and stir about 5 minutes or until almost tender.
Remove from heat; stir in spinach and salt.
Combine ricotta and Parmesan cheese in small bowl.
Spread 1 2/3 cups Tomato-Herb Sauce on bottom of 13x9-inch baking pan.
Top with 3 noodles.
Spoon half the ricotta cheese mixture over noodles; spread lightly with spatula.
Spoon half the zucchini mixture over ricotta cheese mixture; sprinkle with 1 cup mozzarella cheese.
Repeat layers; place remaining 3 noodles on top.
Spread remaining Tomato-Herb Sauce over noodles.
Cover with aluminum foil; bake 1 hour or until sauce is bubbly.
Let stand 5 to 10 minutes; cut into rectangles.
Garnish as desired.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Chicken

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