Chicken Vegetable Lasagna Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, medium, minced
2 tbsp: Butter,
3 Cloves: garlic, minced
2 cup: Eggplant, peeled & diced
2: Zucchini, medium --
Diagonally cut,
1: Green pepper, diced
28 ounce: Can tomato, whole drained & chopped
1 tsp: Oregano,
1/2 tsp: Salt,
1 tsp: Pepper,
1 cup: Carrots, shredded
16 ounce: Ricotta cheese,
1: Egg, beaten
8: Lasagna noodles, uncooked
1 1/2 cup: Parmesan cheese,
3 cup: Mozzarella cheese,
Directions:
Coat a large pot with non stick spray. Add butter and melt over
medium heat. Add onion and garlic; saute until tender. Add chicken;
cook until almost done. Stir in eggplant, zucchini, green pepper,
tomatoes, oregano, salt and pepper. Cook over medium heat 15-20
minutes, stirring frequently. Remove from heat. Stir in shredded
carrots and cool. Combine ricotta cheese and egg in a small bowl. Add
to chicken vegetable mixturel mix well and set aside. Cook lasagna
noodles according to package. drain noodles; set aside. Greasea 12x
9x2 baking dish. Spread one-third of chicken vegetable mixture in
baking dish. Top with one-third parmesan cheese. one-third mozzarella
cheese. then 4 noodles; repeat layers once. Top with remaining
chicken vegetable mixture. Reserve remaingn cheese. cover and bake
at 350* for 45 minutes. Uncover and sprinkle with remaining parmesan
and mozzarella cheese. Bake uncovered 5 to 10 minutes. Let stand 10
minutes before serving. Garnish with carrot culs and fresh parsley
if desired. Serves 8.
Recipe By : Simmer & Savor Luncheon 2/15/95
Source from luhu.jp
medium heat. Add onion and garlic; saute until tender. Add chicken;
cook until almost done. Stir in eggplant, zucchini, green pepper,
tomatoes, oregano, salt and pepper. Cook over medium heat 15-20
minutes, stirring frequently. Remove from heat. Stir in shredded
carrots and cool. Combine ricotta cheese and egg in a small bowl. Add
to chicken vegetable mixturel mix well and set aside. Cook lasagna
noodles according to package. drain noodles; set aside. Greasea 12x
9x2 baking dish. Spread one-third of chicken vegetable mixture in
baking dish. Top with one-third parmesan cheese. one-third mozzarella
cheese. then 4 noodles; repeat layers once. Top with remaining
chicken vegetable mixture. Reserve remaingn cheese. cover and bake
at 350* for 45 minutes. Uncover and sprinkle with remaining parmesan
and mozzarella cheese. Bake uncovered 5 to 10 minutes. Let stand 10
minutes before serving. Garnish with carrot culs and fresh parsley
if desired. Serves 8.
Recipe By : Simmer & Savor Luncheon 2/15/95
Source from luhu.jp