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Chicken and Veggie Lasagna

Chicken and Veggie Lasagna

Chicken and Veggie Lasagna

Pasta is a great source of complex carbohydrates. It also contains six essential amino acids, three B-complex vitamins and iron. When cooking pasta, make sure the water is at a rolling boil. This circulates the pasta so that is cooks evenly.


Makes 12 servings


Tomato-Herb Sauce
Olive oil cooking spray
1-1/2 cups thinly sliced zucchini
1 cup thinly sliced carrots
3 cups torn fresh spinach leaves
1/2 teaspoon salt
1 package (15 ounces) fat-free ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded reduced-fat mozzarella cheese


  1. Prepare Tomato-Herb Sauce.
  2. Preheat oven to 350°F. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add zucchini and carrots; cook and stir about 5 minutes or until almost tender. Remove from heat; stir in spinach and salt.
  3. Combine ricotta and Parmesan cheese in small bowl. Spread 1-2/3 cups Tomato-Herb Sauce on bottom of 13X9-inch baking pan. Top with 3 noodles. Spoon half of ricotta cheese mixture over noodles; spread lightly with spatula. Spoon half of zucchini mixture over ricotta cheese mixture; sprinkle with 1 cup mozzarella cheese. Repeat layers; place remaining 3 noodles on top.
  4. Spread remaining Tomato-Herb Sauce over noodles. Cover with aluminum foil; bake 1 hour or until sauce is bubbly. Let stand 5 to 10 minutes; cut into 12 pieces. Garnish as desired.

Nutritional Information

Serving Size: 1 piece lasagna
Sodium 431 mg
Protein 22 g
Fiber 4 g
Carbohydrate 26 g
Cholesterol 51 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 27 %
Calories 254

Dietary Exchange

Meat 2
Vegetable 2
Starch 1
Fat 1/2

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