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Chicken and Veggie Lasagna




Source of Recipe


fbnr






List of Ingredients



• Tomato-Herb Sauce (recipe follows)
  
• Nonstick olive oil cooking spray
  
• 1 1/2 cups thinly sliced zucchini
  
• 1 cup thinly sliced carrots
  
• 3 cups torn fresh spinach leaves
  
• 1/2 teaspoon salt
  
• 1 package (15 ounces) fat-free ricotta cheese
  
• 1/2 cup grated Parmesan cheese
  
• 9 lasagna noodles, cooked and drained
  
• 2 cups (8 ounces) reduced-fat shredded mozzarella cheese
  






Instructions



1. Prepare Tomato-Herb Sauce.
   
2. Preheat oven to 350°F. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add zucchini and carrots; cook and stir about 5 minutes or until almost tender. Remove from heat; stir in spinach and salt.
   
3. Combine ricotta and Parmesan cheese in small bowl. Spread 1-2/3 cups Tomato-Herb Sauce on bottom of 13×9-inch baking pan. Top with 3 noodles. Spoon half of ricotta cheese mixture over noodles; spread lightly with spatula. Spoon half of zucchini mixture over ricotta cheese mixture; sprinkle with 1 cup mozzarella cheese. Repeat layers; place remaining 3 noodles on top.
   
4. Spread remaining Tomato-Herb Sauce over noodles. Cover with aluminum foil; bake 1 hour or until sauce is bubbly. Let stand 5 to 10 minutes; cut into rectangles. Garnish as desired.
   






Final Comments


Makes 12 servings

Tomato-Herb Sauce
Makes 5 cups

Nonstick olive oil cooking spray; 1 1/2 cups chopped onions (about 2 medium); 4 cloves garlic, minced; 1 tablespoon dried basil leaves; 1 teaspoon dried oregano leaves; 1/2 teaspoon dried tarragon leaves; 1/4 teaspoon dried thyme leaves; 2 1/2 pounds ripe tomatoes, peeled and cut into wedges; 1 pound ground chicken, cooked, crumbled and drained; 3/4 cup water; 1/4 cup no-salt-added tomato paste; 1/2 teaspoon salt; 1/2 teaspoon black pepper

1. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add onions, garlic, basil, oregano, tarragon and thyme; cook and stir about 5 minutes or until onions are tender.

2. Add tomatoes, chicken, water and tomato paste; heat to a boil. Reduce heat to low and simmer, uncovered, about 20 minutes or until sauce is reduced to 5 cups. Stir in salt and pepper.