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Main dishes

Vegetable-Chicken Lasagna

Vegetable-Chicken Lasagna recipe
Recipe and Photo by: Better Homes and Gardens
Frozen spinach, shredded cheese and tender chicken breasts give this lasagna its twist on the traditional family favorite.
time
prep:
40 min
total:
1 hr 30 min
servings
total:
8 to 10 servings

What You Need

1
 15-ounce carton fat-free ricotta cheese
1
 10-ounce package frozen chopped spinach, thawed and well drained
1
 egg, slightly beaten
1
 teaspoon dried Italian seasoning, crushed
1
 tablespoon olive oil
1
 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
8
 ounces fresh mushrooms, sliced
1
medium  onion, chopped
2
cloves  garlic, minced
1
 teaspoon dried Italian seasoning, crushed
2
 14-1/2-ounce cans diced tomatoes with basil, garlic, and oregano
1
  8-ounce can tomato sauce
4
 carrots, peeled and shredded (2 cups)
1/2
 teaspoon ground black pepper
9
 dried lasagna noodles
 Nonstick cooking spray
2
cups  shredded mozzarella cheese (8 ounces)
1/4
cup  grated Parmesan cheese (1 ounce)

Make It

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.

K:63654v0:148233     Copyright - © [1994-2013] Meredith Corporation
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