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Chicken and Veggie Lasagna
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the Editors of Publications International, Ltd.. "Chicken and Veggie Lasagna" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/chicken-and-veggie-lasagna-recipe.htm> 26 May 2012.
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Chicken and Veggie Lasagna
YIELD Makes 12 servings
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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.
INGREDIENTS
| Tomato-Herb Sauce (recipe) | |
| 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 |
PREPARATION:
- Prepare Tomato-Herb Sauce.
- 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.
- 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.
- 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.
This recipe appears in:
Chicken
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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