Vegetable Chicken Lasagna

Vegetable Chicken Lasagna

Health Rating
Prep Cook Ready in Servings
15 min 50 min 1 h 5 min 6

Ingredients


1 cup Basil, fresh (chopped)
2 tsp Extra virgin olive oil
3 clove(s) Garlic (chopped)
8 piece Lasagna noodle, dry (precooked noodles)
2 1/2 cup, shredded Mozzarella cheese, partially skimmed
1/2 tsp Oregano, fresh (chopped)
1 cup Ricotta cheese (skimmed milk)
1 onion(s) Sweet onion (chopped)
2 medium Zucchini
400 gm Chicken, ground, lean
1 cup pieces Button mushrooms
1 can(s) - 24 ounces Tomato-Basil pasta sauce (any classico sauce)

Instructions


1. Preheat oven to 350°

2. Over medium-high heat, cook the ground chicken for about 10 mins.

3. Meanwhile, chop up onion, zucchini & mushrooms and add to meat for last 5 mins of cooking.

4. Combine basil, ricotta, and mozzarella cheese in bowl, setting aside about a 1/4 c of mozz for the end.

5. Start the layering as follows:

  • thin layer of sauce
  • then meat mixture 
  • then cheese mixture 
  • top with 4 noodles 
  • repeat once more topping last noodle layer with a bit of sauce and mozzarella cheese.

6. Cover with foil and bake for 40 minutes. Uncover and bake another 10 minutes or until browned. Cool for 5 minutes.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 534
Calories from fat 217
Calories from saturated fat 93
Total Fat 24.1 g
Saturated Fat 10.4 g
Trans Fat 0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 8.4 g
Cholesterol 102 mg
Sodium 763 mg
Potassium 791 mg
Total Carbohydrate 44 g
Dietary Fiber 4.8 g
Sugars 15.3 g
Protein 35 g

Dietary servings

Per Portion


Grain 1.0
Meat 0.7
Milk Alternative 1.2
Vegetables 2.7

Energy sources


Pygal33%455.4846505419854150.2548322994053441%362.19361236892576280.9243566140121426%315.1655814090094135.868276991379633%41%26%CarbohydratesFatProtein
Main