Chicken & Vegetable Lasagna
8 ounces (10) uncooked lasagna noodles
Meat Sauce Ingredients:
1 tablespoon LAND O LAKES® Butter
1 large (1 cup) onion, chopped
1 (8-ounce) package (2 cups) sliced fresh mushrooms
2 medium (2 cups) zucchini, cut into 1/4-inch slices, halved
2 cups cubed 1/2-inch cooked chicken
1/3 cup water
1 (14 1/2-ounce) can diced tomatoes with basil, garlic & oregano
1 (6-ounce) can tomato paste
2 teaspoons Italian seasoning
1 teaspoon garlic salt
1/4 teaspoon pepper
8 ounces (2 cups) crumbled feta cheese
1/4 cup chopped fresh parsley
1 egg, slightly beaten
8 ounces (2 cups) LAND O LAKES® Mozzarella Cheese, shredded
Heat oven to 350°F. Cook lasagna noodles according to package directions. Drain.
Meanwhile, melt butter in 12-inch skillet over medium heat until sizzling; add onions,
mushrooms and zucchini. Continue cooking, stirring occasionally, until vegetables are
crisply tender (6 to 7 minutes). Stir in all remaining meat sauce ingredients.
Combine all filling ingredients except mozzarella cheese in small bowl. Arrange half of
noodles in greased 13x9-inch baking pan. Spread with half of filling; spoon half of meat
sauce over top. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles,
filling and meat sauce.
Cover with aluminum foil. Bake for 50 minutes. Uncover; sprinkle with remaining
mozzarella cheese. Continue baking for 5 to 10 minutes or until cheese is melted. Let
stand 10 minutes before serving.