Vegetable Chicken Lasagna

Health Rating

Ingredients

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

Preheat oven to 350° F and prepare a lasagna dish.
Precook lasagna noodles as per package instructions.
In a pan, warm the olive oil over medium-high heat.
Add the ground chicken and cook for 10 mins.
Add the garlic, onion, zucchini, and mushrooms to meat in the last 5 mins of cooking.
Combine the basil oregano, ricotta, and mozzarella cheese in bowl, setting aside about 1/4 cup of mozzarella for the topping.
Start the layering the ingredients in the lasagna dish, as follows:
- A thin layer of tomato sauce.
- A layer of the chicken-vegetable mixture.
- A layer of the cheese mixture.
- Top with 4 noodles
Repeat the layering process once more, topping the last noodle layer with tomato sauce and the remaining mozzarella cheese.
Cover with foil and bake for 40 minutes. Uncover and bake another 10 minutes or until browned.
Cool for 5 minutes before serving.

Calories 499

Calories from fat 202

Calories from saturated fat 84

Total Fat 22.5 g

Saturated Fat 9.4 g

Trans Fat 0 g

Polyunsaturated Fat 2.4 g

Monounsaturated Fat 7.9 g

Cholesterol 96 mg

Sodium 702 mg

Potassium 780 mg

Total Carbohydrate 44 g

Dietary Fiber 6.1 g

Sugars 15.1 g

Protein 33 g