Directions:
- Wash veggies and cut into large slices. Brush the veggies and chicken with olive oil and grill until chicken is almost done and veggies are crisp-tender.
- Preheat oven to 350.
- In a medium bowl, mix together ricotta, egg, parsley, garlic and romano cheese.
- Cover bottom of 13x9 lazagna pan with about 1 cup of sauce, add pasta, spoon cheese mixture over pasta (kind of mix it in a tiny bit- I sort of poke it down between the pasta a little), top with veggies and chicken. Top with remaining sauce (shake it a litlle so the sauce runs down between everything), cover with foil and bake for 30 minutes.
- Remove foil, spread mozzarella over top and bake for 15 minutes more or until cheese is bubbly and starting to brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 619.2 Kcal (2592 kJ) | ||
| Calories from fat | 175.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.5g | 30% | |
|---|---|---|---|
| Cholesterol | 199.32mg | 66% | |
| Sodium | 1426.68mg | 59% | |
| Potassium | 940.9mg | 20% | |
| Total Carbs | 45.52g | 15% | |
| Sugars | 5.93g | 24% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 66.47g | 133% | |
| Vitamin C | 91.8mg | 153% | |
| Iron | 2.4mg | 13% | |
| Calcium | 638.9mg | 64% | |
| Amount Per 100 g | |||
| Calories | 112.5 Kcal (471 kJ) | ||
| Calories from fat | 31.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 30% | |
|---|---|---|---|
| Cholesterol | 36.22mg | 66% | |
| Sodium | 259.22mg | 59% | |
| Potassium | 170.95mg | 20% | |
| Total Carbs | 8.27g | 15% | |
| Sugars | 1.08g | 24% | |
| Dietary Fiber | 0.86g | 19% | |
| Protein | 12.08g | 133% | |
| Vitamin C | 16.7mg | 153% | |
| Iron | 0.4mg | 13% | |
| Calcium | 116.1mg | 64% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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