Vegetable Chicken Lasagna

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“I like this better on the second day. The flavors blend better.”
1hr 30mins

Ingredients Nutrition


  1. In a bowl, add the ricotta cheese, spinach, egg, and 2 teaspoons Italian seasoning; stir to combine.
  2. Cover and chill until ready to use.
  3. In a large skillet over medium heat, saute the chicken, mushrooms, onion, garlic and 2 teaspoons Italian seasoning in the oil; saute for 5-7 minutes or until the chicken is golden brown.
  4. Add in the undrained tomatoes, tomato sauce, carrots, and pepper.
  5. Bring mixture to a boil; lower heat and simmer uncovered, for 15-20 minutes or until mixture is slightly thick.
  6. Cook the lasagna noodles according to package directions; drain, rinse with cold water, and drain again.
  7. Prepare an oblong baking dish with nonstick cooking spray.
  8. Place 3 noodles side-by-side in dish.
  9. Spread half of the ricotta cheese mixture over the noodles.
  10. Spread one-third of the chicken mixture over the cheese layer.
  11. Sprinkle with 2/3 cup mozzarella cheese and 2 tablespoons parmesan cheese.
  12. Repeat layers ending with noodles.
  13. Spoon remaining chicken over the top.
  14. Sprinkle with remaining mozzarella cheese and parmesan cheese.
  15. Bake, covered, at 350 degrees for 35 minutes.
  16. Uncover and bake 5-10 minutes longer or until cheese is melted and bubbly.
  17. Let stand for 15-20 minutes before serving.

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