Chicken & Vegetable Lasagna Recipe

Name: Chicken & Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces (9) uncooked lasagna noodles; 1 tablespoon Land O Lakes Butter; 1 large (1 cup) onion, chopped; 1 (8-ounce) package (2 cups) sliced fresh mushrooms; 2 medium (2 cups) zucchini, cut into 1/4-inch slices, halved; 2 cups cubed 1/2-inch cooked chicken; 1/3 cup water; 1 (14 1/2-ounce) can diced tomatoes with basil, garlic & oregano; 1 (6-ounce) can tomato paste; 2 teaspoons Italian seasoning; 1 teaspoon garlic salt; 1/4 teaspoon pepper; 8 ounces (2 cups) crumbled feta cheese; 1/4 cup chopped fresh parsley; 1 Land O Lakes Egg, slightly beaten; 12 ounces (3 cups) shredded mozzarella cheese

Servings: persons

8 ounces (9) uncooked lasagna noodles
1 tablespoon Land O Lakes Butter
1 large (1 cup) onion, chopped
1 (8-ounce) package (2 cups) sliced fresh mushrooms
2 medium (2 cups) zucchini, cut into 1/4-inch slices, halved
2 cups cubed 1/2-inch cooked chicken
1/3 cup water
1 (14 1/2-ounce) can diced tomatoes with basil, garlic & oregano
1 (6-ounce) can tomato paste
2 teaspoons Italian seasoning
1 teaspoon garlic salt
1/4 teaspoon pepper
8 ounces (2 cups) crumbled feta cheese
1/4 cup chopped fresh parsley
1 Land O Lakes Egg, slightly beaten
12 ounces (3 cups) shredded mozzarella cheese

1
Heat oven to 350F.
2
Cook lasagna noodles according to package directions.
3
Drain.
4
Melt butter in 12-inch skillet over medium heat until sizzling; add onions, mushrooms and zucchini.
5
Continue cooking, stirring occasionally, 6-7 minutes or until vegetables are crisply tender.
6
Stir in all remaining meat sauce ingredients.
7
Combine all filling ingredients except mozzarella cheese in bowl.
8
Arrange 3 noodles in greased 13x9-inch baking pan.
9
Spread with one-third filling; spoon one-third meat sauce over top.
10
Sprinkle with 1 cup mozzarella cheese.
11
Continue laying with remaining noodles, filling, meat sauce and mozzarella cheese.
12
Cover with aluminum foil; bake 50 minutes.
13
Uncover; continue baking 5-10 minutes or until cheese is lightly browned.
14
Let stand 10 minutes before serving.

974

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 8 ounces (9) uncooked lasagna noodles, 1 tablespoon Land O Lakes Butter, 1 large (1 cup) onion, chopped, 1 (8-ounce) package (2 cups) sliced fresh mushrooms, and more.

Yes, Chicken & 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.

That's it — enjoy your meal!

Chicken & Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions