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Chicken Vegetable Lasagna Recipe Easy

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The Bomb Dot Com Vegetable Lasagna Recipe Lovin' From The Oven
The Bomb Dot Com Vegetable Lasagna Recipe Lovin' From The Oven from lovinfromtheovenblog.com

Description

Lasagna is a classic Italian dish that has become a favorite worldwide. It is made with layers of pasta, cheese, and meat or vegetables. Chicken vegetable lasagna is a healthy and delicious variation of this dish that is perfect for a family dinner or a special occasion. It is easy to make and can be customized to suit your taste preferences. This recipe combines tender chicken pieces with colorful vegetables and a creamy cheese sauce, all layered between lasagna noodles.

Prep Time

The prep time for making chicken vegetable lasagna is around 30 minutes. This includes chopping the vegetables, cooking the chicken, and preparing the cheese sauce.

Cook Time

The cook time for chicken vegetable lasagna is approximately 45 minutes. This includes baking the lasagna in the oven for 30 to 35 minutes.

Ingredients

  • 9 lasagna noodles
  • 1 pound boneless, skinless chicken breast, cut into small pieces
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped yellow squash
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 jar (24 oz) pasta sauce
  • 1 cup ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Equipment

  • Large pot
  • Frying pan
  • Baking dish
  • Mixing bowl
  • Measuring cups and spoons
  • Cheese grater
  • Knife and cutting board

Method

  1. Preheat the oven to 375°F.
  2. Cook the lasagna noodles according to the package instructions, then drain and set aside.
  3. Heat the olive oil in a frying pan over medium heat. Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
  4. In the same pan, add the onion, red pepper, zucchini, and yellow squash. Cook until the vegetables are tender, about 10 minutes.
  5. Add the minced garlic, dried basil, dried oregano, and black pepper. Cook for an additional 2 minutes, stirring occasionally.
  6. Add the pasta sauce to the pan with the vegetables and stir to combine.
  7. In a mixing bowl, combine the ricotta cheese, egg, and grated Parmesan cheese.
  8. Spread a thin layer of the pasta sauce on the bottom of a baking dish. Place 3 lasagna noodles on top of the sauce.
  9. Add half of the chicken pieces on top of the noodles, then half of the vegetables and pasta sauce mixture.
  10. Add half of the ricotta cheese mixture on top of the vegetables.
  11. Add 1 cup of shredded mozzarella cheese on top of the ricotta cheese mixture.
  12. Repeat the layering process with the remaining ingredients, starting with 3 lasagna noodles and ending with 1 cup of shredded mozzarella cheese on top.
  13. Cover the baking dish with aluminum foil and bake for 30 to 35 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
  14. Allow the lasagna to cool for 10 minutes before slicing and serving.

Notes

This recipe can be easily customized to include your favorite vegetables or meats. You can also use gluten-free or whole wheat pasta noodles to suit your dietary needs.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:
  • Calories: 429
  • Protein: 32g
  • Carbohydrates: 33g
  • Fat: 18g
  • Saturated Fat: 9g
  • Cholesterol: 105mg
  • Sodium: 924mg
  • Potassium: 709mg
  • Fiber: 3g
  • Sugar: 9g

Recipes FAQ

Can I make this recipe ahead of time?

Yes, you can assemble the lasagna up to 24 hours in advance and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time if you are baking it straight from the refrigerator.

Can I freeze this recipe?

Yes, you can freeze this recipe before or after baking. To freeze before baking, assemble the lasagna but do not bake. Cover tightly with plastic wrap and foil, and freeze for up to 3 months. To bake, remove from the freezer and let thaw in the refrigerator overnight. Bake as directed in the recipe. To freeze after baking, let the lasagna cool completely, then cut into portions and wrap tightly with plastic wrap and foil. Freeze for up to 3 months. To reheat, remove the plastic wrap and bake from frozen at 375°F for 30 to 40 minutes, or until heated through.

Recipe Tips

  • Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
  • You can use leftover cooked chicken or a rotisserie chicken instead of cooking the chicken from scratch.
  • If you prefer a smoother sauce, you can blend the pasta sauce and vegetables together in a blender or food processor.
  • If you want a crispier top layer of cheese, broil the lasagna for the last 2 to 3 minutes of baking time.
  • You can serve the lasagna with a side salad or garlic bread for a complete meal.

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