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
|Olive oil cooking spray|
|1-1/2||cups thinly sliced zucchini|
|1||cup thinly sliced carrots|
|3||cups torn fresh spinach leaves|
|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|
- 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.
|Serving Size:||1 piece lasagna|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||27 %|
Check out more recipes for Chicken & Other Poultry