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CHICKEN AND VEGETABLE LASAGNA

Active Time : 45 Minutes
Total Time : 1 Hour 50 Minutes
Serves : 12
INGREDIENTS
  • 8 oz lasagna noodles, uncooked (Noodles)
  • 1 tablespoon Land O Lakes butter (Meat sauce)
  • 1 large (1 cup) chopped onion (Meat sauce)
  • 1 package (8 oz, 2 cups) sliced fresh mushrooms (Meat sauce)
  • 2 medium zucchini cut into 1/4 in slides, halved (Meat sauce)
  • 2 cups 1/2 inch pieces cooked chicken (Meat sauce)
  • 1 can (14.5 oz) diced tomatoes with oregano, garlic & basil (Meat sauce)
  • 1 can (6 oz) tomato paste (Meat sauce)
  • 1/3 cup water (Meat sauce)
  • 2 teaspoon Italian seasoning (Meat sauce)
  • 1 teaspoon garlic salt (Meat sauce)
  • 1/4 teaspoon Pepper (Meat sauce)
  • 2 cup Culinary Circle Crumbled Feta Cheese (Filling)
  • 1/4 cup chopped fresh parsley (Filling)
  • 1 large Land O Lakes egg slightly beaten (Filling)
  • 3 cups Land O Lakes shredded mozzarella cheese (Filling)
DIRECTIONS

Heat oven to 350 degrees F

Cook lasagna noodles according to package directions. Drain; set aside.

Melt butter in 12 inch skillet over medium heat until sizzling; add onion, mushrooms and zucchini. Continue cooking, stirring occasionally, 6-7 minutes or until vegetables are crisply tender. Stir in all remaining meat sauce ingredients.

Combine all filling ingredients except mozzarella cheese in bowl. Arrange 3 noodles in greased 13x9 inch glass baking dish. Spread with one-third filling; spoon one-third meat sauce over top. Sprinkle with 1 cup mozzarella cheese. Continue laying with remaining noodles, filling, meat sauce and mozzarella cheese.

Cover with aluminum foil; bake 50 minutes. Uncover; continue baking 5-10 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.