Chicken and Veggie Lasagna Photo
Chicken and Veggie Lasagna
Yield: Makes 12 servings
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:
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


This recipe appears in: Chicken

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