Chicken and Vegetable Lasagna Recipe

Name: Chicken and Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole wheat lasagna noodles; 34 lb chicken breast, skinless, boneless, cut into 1/2-inch pieces; 26 ounces tomato and basil pasta sauce, low-fat; 1 (14 ounce) can artichoke hearts, drained and coarsely chopped; ½ cup roasted red pepper, drained, chopped bottled; 1 (15 ounce) container ricotta cheese, reduced-fat; ¼ cup pesto sauce, reduced-fat; 2 cups mozzarella cheese, shredded part-skim, divided; chopped basil (optional); cooking spray

Servings: persons

6 whole wheat lasagna noodles
34 lb chicken breast, skinless, boneless, cut into 1/2-inch pieces
26 ounces tomato and basil pasta sauce, low-fat
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
½ cup roasted red pepper, drained, chopped bottled
1 (15 ounce) container ricotta cheese, reduced-fat
¼ cup pesto sauce, reduced-fat
2 cups mozzarella cheese, shredded part-skim, divided
chopped basil (optional)
cooking spray

1
Preheat oven to 375 degrees.
2
Cook noodles according to package directions.
3
Coat a large saucepan with cooking spray, place over medium-high heat.
4
Add chicken; cook, stirring frequently, 2 minutes.
5
Add pasta sauce, artichokes and red pepper.
6
Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally.
7
Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish.
8
Layer 3 noodles over sauce.
9
Combine ricotta cheese and pesto; spoon over noodles.
10
Top with 1 cup sauce and 1 cup mozzarella cheese.
11
Repeat layering with remaining noodles, sauce and mozzarella cheese.
12
Cover with foil.
13
Bake 30 minutes.
14
Uncover; continue baking 10 minutes or until hot and bubbly.
15
Let stand 5 minutes before serving; garnish with basil, if desired.

7162

kcal

Calories

170

Fat

123

Carbs

1235

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 whole wheat lasagna noodles, 34 lb chicken breast, skinless, boneless, cut into 1/2-inch pieces, 26 ounces tomato and basil pasta sauce, low-fat, 1 (14 ounce) can artichoke hearts, drained and coarsely chopped, and more.

Yes, Chicken and Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Vegetable Lasagna

How did you like this recipe?

Frequently Asked Questions