Chicken Vegetable Lasagna |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A healthy alternative to traditional lasagna! Courtesy of Glad® FreezerWare™ Ingredients:
4 tyson® boneless skinless chicken thighs, diced |
1 tablespoon olive oil |
1 small onion, diced |
2 garlic cloves, minced |
10 basil leaves, chopped |
1 teaspoon dried oregano |
2 small zucchini, thinly sliced |
1 red bell pepper, thinly sliced |
1 (15 ounce) jar marinara sauce |
2 tablespoons parmesan cheese |
1 (12 ounce) package lasagna noodles, cooked and drained |
1 (15 ounce) container ricotta cheese |
1 cup shredded mozzarella cheese |
Directions:
1. Spray a baking dish with nonstick spray, set aside.
2. Heat oil in a large skillet over medium-high heat. Add chicken; cook, stirring for 5 to 6 minutes, or until lightly browned. Add the onion and garlic, cook 2 minutes.
3. Add the basil, oregano, zucchini, and red bell pepper; cook, stirring often for 3 to 4 minutes, or until the zucchini is tender. Add the marinara and Parmesan cheese. Remove from heat.
4. Remember to wash hands and surfaces before preparing food.
5. To Assemble: Spread a thin layer of the chicken mixture in the bottom of the baking dish. Top with a layer of noodles, ricotta cheese, chicken mixture and mozzarella cheese. Repeat layers. Bake 45 to 50 minutes, or until hot and bubbly.
6. Serving Suggestion: Serve with a lettuce salad and warm garlic toast.
7. To Freeze for Serving Later: Place leftover lasagna in refrigerator until completely cooled. Cut squares of lasagna and place into Gladware® containers. Store in freezer.
8. To Serve From Frozen for Microwave: Lift lid of container to vent. Microwave on high power for 3 to 4 minutes, or until heated through.
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