Vegetable Chicken Lasagna Food

VEGETABLE CHICKEN LASAGNA

Steps:

• In a bowl, add the ricotta cheese, spinach, egg, and 2 teaspoons Italian seasoning; stir to combine.
• Cover and chill until ready to use.
• In a large skillet over medium heat, saute the chicken, mushrooms, onion, garlic and 2 teaspoons Italian seasoning in the oil; saute for 5-7 minutes or until the chicken is golden brown.
• Add in the undrained tomatoes, tomato sauce, carrots, and pepper.
• Bring mixture to a boil; lower heat and simmer uncovered, for 15-20 minutes or until mixture is slightly thick.
• Cook the lasagna noodles according to package directions; drain, rinse with cold water, and drain again.
• Prepare an oblong baking dish with nonstick cooking spray.
• Place 3 noodles side-by-side in dish.
• Spread half of the ricotta cheese mixture over the noodles.
• Spread one-third of the chicken mixture over the cheese layer.
• Sprinkle with 2/3 cup mozzarella cheese and 2 tablespoons parmesan cheese.
• Repeat layers ending with noodles.
• Spoon remaining chicken over the top.
• Sprinkle with remaining mozzarella cheese and parmesan cheese.
• Bake, covered, at 350 degrees for 35 minutes.
• Uncover and bake 5-10 minutes longer or until cheese is melted and bubbly.
• Let stand for 15-20 minutes before serving.

CHICKEN VEGETABLE LASAGNA

Steps:

• Spray a baking dish with nonstick spray, set aside.
• 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.
• 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.
• Remember to wash hands and surfaces before preparing food.
• 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.
• Serving Suggestion: Serve with a lettuce salad and warm garlic toast.
• 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.
• 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.

CHEESY CHICKEN AND VEGETABLE LASAGNA

Steps:

• 1. In a large skillet, heat olive oil over medium heat. Add zucchini, carrot, mushrooms, and garlic; cook for 5 to 6 minutes or until vegetables are tender. Add spinach, stirring until spinach wilts. Cook, stirring frequently, until most of the liquid has evaporated. Stir in basil, salt, and pepper; set aside.
• 2. In a medium bowl, combine ricotta, 1 cup Parmigiano-Reggiano, and eggs; set aside.
• 3. Preheat oven to 350 °F. Spray a 4-quart baking dish with nonstick cooking spray. Spread 1/2 cup pasta sauce in baking dish. Top with 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with half of vegetable mixture and 1 cup pasta sauce. Layer one-fourth of provolone over sauce. Top with 4 lasagna noodles. Spread with one-fourth ricotta mixture.
• 4. Combine chicken and shredded mozzarella cheese. Spread half of chicken mixture over ricotta.
• 5. Top with 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with remaining chicken mixture, 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread with remaining ricotta mixture, remaining vegetable mixture, remaining 1 cup sauce, and remaining provolone cheese. Sprinkle with remaining 1 cup grated Parmigiano-Reggiano cheese. Bake for 45 to 60 minutes or until hot and bubbly.
• 6. Let stand for 10 minutes before serving.

VEGETARIAN LASAGNE

Steps:

• To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
• Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
• Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.