Try this Chicken Vegetable Lasagna recipe, or contribute your own.
Suggest a better descriptionCoat a large pot with non stick spray. Add butter and melt over medium heat. Add onion and garlic; saute until tender. Add chicken; cook until almost done. Stir in eggplant, zucchini, green pepper, tomatoes, oregano, salt and pepper. Cook over medium heat 15-20 minutes, stirring frequently. Remove from heat. Stir in shredded carrots and cool. Combine ricotta cheese and egg in a small bowl. Add to chicken vegetable mixturel mix well and set aside. Cook lasagna noodles according to package. drain noodles; set aside. Greasea 12x 9x2 baking dish. Spread one-third of chicken vegetable mixture in baking dish. Top with one-third parmesan cheese. one-third mozzarella cheese. then 4 noodles; repeat layers once. Top with remaining chicken vegetable mixture. Reserve remaingn cheese. cover and bake at 350* for 45 minutes. Uncover and sprinkle with remaining parmesan and mozzarella cheese. Bake uncovered 5 to 10 minutes. Let stand 10 minutes before serving. Garnish with carrot culs and fresh parsley if desired. Serves 8. Recipe By : Simmer & Savor Luncheon 2/15/95
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 8 | ||
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Calories: 369 | ||
Calories from Fat: 154 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 103.4mg | 32 % | |
Sodium 469.8mg | 16 % | |
Potassium 640.8mg | 17 % | |
Total Carbohydrate 30.6g | 9 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 27.3g | ||
Protein 24.7g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 369
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