Vegetable-Chicken Lasagna

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8 to 10 servings

Frozen spinach, shredded cheese and tender chicken breasts give this lasagna its twist on the traditional family favorite.

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What You Need

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Make It

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  • 1. Combine ricotta cheese, spinach, egg, and 1 teaspoon Italian seasoning in a small bowl. Cover and chill until ready to assemble lasagna.
  • 2. Heat oil in a large skillet over medium heat. Add chicken, mushrooms, onion, garlic, and 1 teaspoon Italian seasoning; cook for 5 to 7 minutes or until chicken is golden. Stir in undrained tomatoes, tomato sauce, carrots, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until mixture is slightly thickened.
  • 3. Meanwhile, cook the lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well.
  • 4. Coat a 3-quart rectangular baking dish with nonstick cooking spray. Place 3 of the lasagna noodles in prepared dish. Spread half of the ricotta mixture over the noodles. Spread one-third of the chicken mixture over the ricotta; sprinkle with 1/2 cup of the mozzarella cheese and 1 tablespoon of the Parmesan cheese. Repeat layers, ending with noodles. Spoon remaining chicken mixture over the top. Sprinkle with the remaining mozzarella cheese and Parmesan cheese.
  • 5. Bake, covered, in a 350 degree F oven for 35 minutes. Uncover and bake for 5 to 10 minutes more or until cheese is melted and bubbly. Let stand for 10 minutes before serving. Makes 8 to 10 servings.


  • 8 to 10 servings

Nutritional Information

Serving Size 8 to 10 servings
Calories 400
% Daily Value
Total fat 11g
Cholesterol 82mg
Sodium 1113mg
Carbohydrate 39g

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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