Italian Meats and Poultry Recipes - Vegetable-Chicken Lasagna

Ingredients    

• 1 15-ounce carton ricotta cheese

• 1 10-ounce package frozen chopped spinach, thawed and well drained

• 1 slightly beaten egg

• 2 teaspoons dried Italian seasoning, crushed

• 1 tablespoon olive oil

• 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces

• 8 ounces fresh mushrooms, sliced

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 14 1/2-ounce cans diced tomatoes with basil, garlic, and oregano, undrained

• 8-ounce can tomato sauce

• 4 carrots, peeled and shredded (about 2 cups)

• 9 dried lasagna noodles

• Nonstick cooking spray

• 2 cups shredded mozzarella cheese (8 ounces)

• 1/4 cup grated Parmesan cheese

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Method:

1. Preheat oven to 350F. In a small bowl combine ricotta cheese, spinach, egg, and 1 teaspoon of the Italian seasoning. Cover and chill.

2. In a large skillet heat oil over medium heat. Add chicken, mushrooms, onion, garlic, and the remaining 1 teaspoon Italian seasoning; cook for 5 to 7 minutes or until chicken is golden brown.

3. Stir in undrained tomatoes, tomato sauce, carrots, and 1/2 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until mixture is slightly thickened, stirring occasionally.

4. Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain well.

5. Coat a 3-quart rectangular baking dish with nonstick cooking spray. Place three of the lasagna noodles in prepared dish. Spread half of the ricotta mixture over noodles.

6. Spread one-third of the sauce over the ricotta; sprinkle with 1/2 cup of the mozzarella cheese and 1 tablespoon of the Parmesan cheese. Repeat layers, ending with noodles. Spoon remaining sauce over the top. Sprinkle with the remaining mozzarella and Parmesan cheese.

7. Bake, covered, for 35 minutes. Uncover and bake for 5 to 10 minutes more or until cheese is melted and bubbly. Let stand for 10 minutes.