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: 12 whole Lasagna Noodles; 6 cups Chicken Broth; 1/2 cups Flour; 1/4 teaspoons Dried Thyme; 1/2 teaspoons Dried Basil, Divided; 1/2 teaspoons Dried Oregano, Divided; 2 Tablespoons Olive Oil; 3 pieces Boneless Skinless Chicken Breast Halves, Cubed; 2 Tablespoons Butter; 1 whole Medium Onion, Chopped; 2 cloves Garlic, Minced; 2 cups Shredded Carrots; 2 whole Medium Tomatoes, Chopped; 2 cups Chopped Frozen Spinach; 3 cups Shredded Mozzarella Cheese; 1/2 cups Grated Parmesan Cheese; 2 dashes Salt; 2 dashes Pepper

Servings: persons

12 whole Lasagna Noodles
6 cups Chicken Broth
1/2 cups Flour
1/4 teaspoons Dried Thyme
1/2 teaspoons Dried Basil, Divided
1/2 teaspoons Dried Oregano, Divided
2 Tablespoons Olive Oil
3 pieces Boneless Skinless Chicken Breast Halves, Cubed
2 Tablespoons Butter
1 whole Medium Onion, Chopped
2 cloves Garlic, Minced
2 cups Shredded Carrots
2 whole Medium Tomatoes, Chopped
2 cups Chopped Frozen Spinach
3 cups Shredded Mozzarella Cheese
1/2 cups Grated Parmesan Cheese
2 dashes Salt
2 dashes Pepper

1
Preheat oven to 350 degrees.
2
Place lasagna noodles in a 9x13 pan.
3
Fill pan with hot water and a drizzle of olive oil and let noodles soak while preparing the other ingredients (omit this step if using oven-ready lasagna noodles).
4
In a large saucepan, whisk together chicken broth, flour, thyme and 1/4 teaspoon each of basil and oregano.
5
Bring to a boil over medium-high heat, stirring constantly.
6
Reduce heat and allow sauce to simmer and thicken while preparing chicken and vegetables.
7
Heat olive oil in a large skillet over medium-high heat.
8
Add cubed chicken, remaining 1/4 teaspoon each of basil and oregano, and salt and pepper to taste.
9
Saute until chicken is cooked through, about 5 minutes.
10
Transfer chicken to a plate.
11
In the same skillet, melt the butter, then add the chopped onion, garlic and carrots.
12
Cook and stir until vegetables are tender.
13
Add the chopped tomatoes and frozen spinach and cook until heated through.
14
Return chicken to skillet with vegetables.
15
Spread a scant cup of the thickened chicken broth in the bottom of a greased 9x13 inch baking dish.
16
Top with a layer of noodles.
17
Spread 1/3 of chicken and vegetable mixture over noodles.
18
Top with 1/3 of the thickened broth (about 2 cups), followed by 1/3 of the mozzarella cheese.
19
Repeat twice, ending with a layer of mozzarella cheese.
20
Top with 1/2 cup Parmesan cheese.
21
Bake, uncovered, for about 45 minutes, until lasagna is bubbly and cheese is golden brown.
22
Let rest 10 minutes before serving.

2385

kcal

Calories

Fat

258

Carbs

207

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.

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

You need 18 ingredients. The key ingredients include: 12 whole Lasagna Noodles, 6 cups Chicken Broth, 1/2 cups Flour, 1/4 teaspoons Dried Thyme, 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

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