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Coat 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|
|Calories from Fat: 154 (42%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 369
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