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Chicken Vegetable Lasagna

Chicken Vegetable Lasagna recipe image
This comforting Chicken Vegetable Lasagna is the ultimate family-friendly dinner, combining tender shredded chicken with a medley of soft-cooked vegetables like eggplant, zucchini, and carrots. The dish is built with layers of savory tomato sauce, creamy ricotta, and gooey mozzarella cheese, all baked until golden and bubbling. It offers a perfect balance of textures, from the soft pasta sheets to the hearty vegetable filling. Ideal for weeknight suppers, meal prep, or potlucks, this lasagna freezes beautifully for later enjoyment. It&# 226;€™s a warm, satisfying meal that brings everyone to the table with its rich, aromatic flavors and home-style appeal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 47.8
Description
This comforting Chicken Vegetable Lasagna is the ultimate family-friendly dinner, combining tender shredded chicken with a medley of soft-cooked vegetables like eggplant, zucchini, and carrots. The dish is built with layers of savory tomato sauce, creamy ricotta, and gooey mozzarella cheese, all baked until golden and bubbling. It offers a perfect balance of textures, from the soft pasta sheets to the hearty vegetable filling. Ideal for weeknight suppers, meal prep, or potlucks, this lasagna freezes beautifully for later enjoyment. It&# 226;€™s a warm, satisfying meal that brings everyone to the table with its rich, aromatic flavors and home-style appeal.
Ingredients
  • 1 Onion, medium -- minced
  • 2 tablespoon Butter
  • 3 Cloves Garlic -- minced
  • 2 cup Eggplant -- peeled & diced
  • 2 Zucchini,medium --
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Cook lasagna noodles according to package instructions; drain and set aside.
  3. 3
    In a large pot, melt butter over medium heat.
  4. 4
    Add minced onion and garlic; sauté until softened and fragrant, about 3-4 minutes.
  5. 5
    Add diced chicken to the pot; cook until no longer pink, stirring occasionally.
  6. 6
    Stir in diced eggplant, zucchini, green pepper, whole tomatoes, oregano, salt, and pepper.
  7. 7
    Simmer the vegetable mixture for 15-20 minutes, stirring frequently, until vegetables are tender and sauce has thickened.
  8. 8
    Remove from heat and stir in shredded carrots; allow the mixture to cool slightly.
  9. 9
    In a small bowl, combine ricotta cheese and beaten egg; mix well.
  10. 10
    Fold the ricotta mixture into the cooled chicken and vegetable mixture.
  11. 11
    Grease a 12x9x2 inch baking dish.
  12. 12
    Spread one-third of the chicken-vegetable mixture on the bottom of the dish.
  13. 13
    Layer with one-third of the parmesan cheese, one-third of the mozzarella cheese, and 4 lasagna noodles.
  14. 14
    Repeat the layers once more with another third of the filling, cheeses, and noodles.
  15. 15
    Top with the remaining chicken-vegetable mixture.
  16. 16
    Sprinkle with the remaining parmesan and mozzarella cheese.
  17. 17
    Cover the dish with foil and bake for 45 minutes.
  18. 18
    Remove foil and bake for an additional 5-10 minutes until cheese is melted and bubbly.
  19. 19
    Let stand for 10 minutes before slicing and serving.
  20. 20
    Garnish with fresh parsley if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 47.8kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 1.9g10%
Cholesterol 8.1mg3%
Sodium 28.1mg2%
Total Carbohydrate 4.7g2%
Dietary Fiber 2.1g9%
Sugars 2.6g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, lasagna, vegetable, italian, pasta, cheese, eggplant, zucchini, ricotta, mozzarella, tomato sauce, baking, comfort food, family dinner, meal prep, freezer friendly, garlic, onion, carrots, green pepper
Read it online: https://www.chefs-mate.com/recipe/chicken-vegetable-lasagna/