Chicken & Vegetable Lasagna

Chicken & Vegetable Lasagna is a deliciously hearty and wholesome twist on the traditional lasagna. This dish layers tender pieces of seasoned chicken, a medley of fresh vegetables, creamy ricotta, and gooey mozzarella between sheets of lasagna noodles, all brought together by a rich and flavorful tomato sauce. The combination of chicken and vegetables makes this lasagna lighter but still incredibly satisfying. It’s a great way to incorporate more veggies into your meal without sacrificing the comforting qualities of a classic lasagna. Perfect for family dinners or special occasions, this dish is sure to be a hit at the table.

Ingredients:

For the Chicken & Vegetables:

• 2 cups cooked chicken, shredded or diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 cups spinach, roughly chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp Italian seasoning

For the Sauce:

• 1 jar (24 oz) marinara or tomato sauce
• 1/2 cup chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)

For the Lasagna:

• 9 lasagna noodles, cooked according to package instructions
• 2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, for garnish (optional)

Instructions:

1. Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and softened, about 3-4 minutes. Add the zucchini, bell pepper, and mushrooms, and cook until the vegetables are tender, about 5-7 minutes. Stir in the spinach and cook until wilted. Season with salt, pepper, and Italian seasoning. Remove from heat and set aside.
2. Prepare the Sauce: In a saucepan, combine the marinara sauce, chicken broth, dried basil, dried oregano, and red pepper flakes (if using). Bring to a simmer over medium heat, then reduce heat to low and let it cook for 10 minutes to allow the flavors to meld together.
3. Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese with the egg and a pinch of salt and pepper. Mix until smooth and well combined.
4. Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the sauce on the bottom. Place three lasagna noodles on top. Spread half of the ricotta mixture over the noodles, followed by half of the chicken and vegetable mixture. Sprinkle with a layer of mozzarella and Parmesan cheese. Repeat the layers: noodles, ricotta mixture, chicken and vegetables, and cheese. Top with the final three noodles, spread the remaining sauce over them, and sprinkle the remaining mozzarella and Parmesan on top.
5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil or parsley, if desired, and serve hot.

This Chicken & Vegetable Lasagna is a wonderful blend of flavors and textures, providing a satisfying and comforting meal that’s both nutritious and delicious. Perfect for a weeknight dinner or a special occasion!