Cheesy Chicken and Vegetable Lasagna

chicken and vegetable lasagna

Zucchini, carrots, mushroom, and spinach team up with chicken to make this ultimate Cheesy Chicken and Vegetable Lasagna. 

Cheesy Chicken and Vegetable Lasagna
Makes 10 to 12 servings
Write a review
Print
Ingredients
  1. 1 tablespoon olive oil
  2. 2½ cups thinly sliced zucchini (about 2 medium)
  3. 1½ cups finely chopped carrot (about 3 medium)
  4. 1 (8-ounce) package sliced fresh mushrooms
  5. 4 cloves garlic, minced
  6. 2 (6-ounce) bags fresh baby spinach
  7. ¼ cup thinly sliced fresh basil
  8. 1½ teaspoons salt
  9. ½ teaspoon ground black pepper
  10. 1 (15-ounce) container whole-milk ricotta cheese
  11. 2 cups grated Parmigiano-Reggiano cheese, divided
  12. 2 large eggs
  13. 2 (24-ounce) jars tomato and basil pasta sauce, divided
  14. 1 (9-ounce) package oven-ready lasagna noodles
  15. 2 (12-ounce) packages sliced provolone cheese
  16. 4 cups chopped cooked chicken
  17. 1 (16-ounce) package shredded mozzarella cheese
Instructions
  1. In a large skillet, heat olive oil over medium heat. Add zucchini, carrot, mushrooms, and garlic; cook for 5 to 6 minutes or until vegetables are tender. Add spinach, stirring until spinach wilts. Cook, stirring frequently, until most of the liquid has evaporated. Stir in basil, salt, and pepper; set aside.
  2. In a medium bowl, combine ricotta, 1 cup Parmigiano-Reggiano, and eggs; set aside.
  3. Preheat oven to 350˚. Spray a 4½-quart baking dish with nonstick cooking spray.
  4. Spread ½ cup pasta sauce in baking dish. Top with 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with half of vegetable mixture and 1 cup pasta sauce. Layer one-fourth of provolone over sauce. Top with 4 lasagna noodles. Spread with one-fourth ricotta mixture.
  5. Combine chicken and shredded mozzarella cheese. Spread half of chicken mixture over ricotta. Top with 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with remaining chicken mixture, 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread with remaining ricotta mixture, remaining vegetable mixture, remaining 1 cup sauce, and remaining provolone cheese. Sprinkle with remaining 1 cup grated Parmigiano-Reggiano cheese.
  6. Bake for 45 to 60 minutes or until hot and bubbly. Let stand for 10 minutes before serving.
Paula Deen Magazine https://www.pauladeenmagazine.com/