Best 5 Chicken And Roasted Vegetable Lasagna Recipes

VEGGIE LOADED WHITE CHICKEN LASAGNA

Steps:

• Blend: Put all filling ingredients in a food processor. Blend/process until well combined and you've reach your desired consistency. For a chunkier filling, blend for a shorter time. For a smoother filling blend for a longer time.
• Prep Veggies: Peel and dice the onion. Peel and mince the garlic.
• Cook Onion: Put the butter and onion in a large deep pan over medium heat. Cook and stir until the onion has softened and becomes translucent (about 5 minutes).
• Add Garlic: Add the garlic to the pan and cook for 1 minute. It will smell divine!
• Add Flour: Add the flour to the pan and stir to combine. Cook for 1-2 minutes. The flour will stick to the onion and garlic and appear sticky/pasty.
• Add Milk: Switch to a whisk if you aren't using one already. Add the milk about one cup at a time while whisking until all the milk has been added.
• Thicken Sauce: Increase the heat to medium/high. The goal is to heat up the sauce just enough to see a little movement with a few bubbles. Continue to whisk every minute or so until the sauce has thickened. This usually takes 5-7 minutes. You will know the sauce is done when you can draw a line through the sauce on the back of a wooden spoon (see note 3).
• Add Remaining: Once the sauce has thickened, remove the sauce from the heat. Add the cream cheese, salt, pepper and lemon juice to the sauce. Stir until the cream cheese has melted and well combined.
• Preheat: Preheat the oven to 350°F. Grease the bottom of a 13x9 baking dish with nonstick cooking spray.
• Assemble: Spread a thin layer of the sauce in the bottom of the baking dish. Then start the layering process! First add a single layer of lasagna noodles. Then spread 1/3 of the filling over the noodles followed by 1/3 of the shredded chicken. Next add 1/4 of the remaining sauce and 1/4 cup of mozzarella cheese. Repeat layering process two more times for a total of three layers. Lastly, top off the lasagna with a final layer of lasagna noodles following by the remaining sauce and mozzarella cheese.
• Cook: Cover the lasagna with foil and put it in a 350°F preheated oven for 45 minutes. Remove the foil and put the lasagna back in the oven for an additional 10 minutes for a total cook time of 55 minutes.

CHICKEN VEGETABLE LASAGNA

Steps:

• Spray a baking dish with nonstick spray, set aside.
• Heat oil in a large skillet over medium-high heat. Add chicken; cook, stirring for 5 to 6 minutes, or until lightly browned. Add the onion and garlic, cook 2 minutes.
• Add the basil, oregano, zucchini, and red bell pepper; cook, stirring often for 3 to 4 minutes, or until the zucchini is tender. Add the marinara and Parmesan cheese. Remove from heat.
• Remember to wash hands and surfaces before preparing food.
• To Assemble: Spread a thin layer of the chicken mixture in the bottom of the baking dish. Top with a layer of noodles, ricotta cheese, chicken mixture and mozzarella cheese. Repeat layers. Bake 45 to 50 minutes, or until hot and bubbly.
• Serving Suggestion: Serve with a lettuce salad and warm garlic toast.
• To Freeze for Serving Later: Place leftover lasagna in refrigerator until completely cooled. Cut squares of lasagna and place into Gladware® containers. Store in freezer.
• To Serve From Frozen for Microwave: Lift lid of container to vent. Microwave on high power for 3 to 4 minutes, or until heated through.

ROASTED VEGETABLE LASAGNA

Steps:

• Coat two 15x10x1-in. baking pans with cooking spray. Place eggplant and mushrooms on one prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. , Bake, uncovered, at 400° for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned., In a large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9-in. baking dish coated with cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

ROASTED CHICKEN LASAGNA

Steps:

• Remove meat from chicken, cutting into bite size piece; discard skin and bones. (approx 3 cups) Set aside.
• Preheat oven to 350. Coat a 13x9x2 baking dish with cooking spray.
• For sauce, stir together spaghetti sauce, undrained tomatoes, and chili powder. Spread 1/2 cup of the sauce in the bottom of the prepared baking dish; top with 3 uncooked noodles. cover with the chopped chicken. Top with 3 more uncooked noodles. Cover noodles with 2 cups of the sauce.
• Stir together ricotta cheese, garlic, and egg; dollop on top of sauce. Top with remaining noodles. Pour remaining sauce over all.
• Bake, uncovered, about 45 minutes or until hot and bubbly.
• Sprinkle with mozzarella cheese; bake 10 minutes more.

CHICKEN AND ROASTED VEGETABLE LASAGNA

Steps:

• Dice the vegetables (about 3/4 inch) and mix with seasonings. Roast in a large shallow roasting pan at 450 degrees F. for 25 - 30 minutes stirring frequently. Mixture will be dry and just beginning to brown. Meanwhile, saute chicken in olive oil until cooked through. Combine CM1 ingredients and chill in the fridge until needed. Combine CM2 in a small bowl and set aside until needed. Lightly grease a 9x13 pan. Spread 1/3 c pasta sauce over bottom of dish. Lay oven-ready lasagna noodles on bottom and dot with ½ CM1. Spread with ½ the vegetable mixture and then ½ chicken. Pour 1 c pasta sauce over the chicken. Top the sauce with a second layer of pasta. Dot with the remaining CM1 and cover with the remaining vegetables, then chicken and 1 c pasta sauce. Top the sauce with a final layer of pasta and the remaining spaghetti sauce. Sprinkle with CM2. Cover with lightly greased foil and place in a preheated 375 degree F. oven. Bake for 30 minutes or until bubbling. Remove foil and bake uncovered another 15 minutes until golden. Remove from oven, let stand 15 minutes and cut into squares.