chicken-vegetable lasagna
(1 rating)
No Image
What can I say, I like lasagna & it's such a verstile easy casserole, you can do pretty much anything with it. I have several different ones & still experimenting. Made this one last night, all my friends loved it.
(1 rating)
yield
8 +
Ingredients For chicken-vegetable lasagna
-
3 lbchicken breast, diced
-
12lasgana noodles, cooked & drained
-
2 pkgfrozen normandy vegetable mix
-
12 oztub ricotta cheese
-
2eggs
-
1 csour cream
-
2 can(10 oz) cream of mushroom soup
-
1 cparmesan, grated
-
3 cshredded cheddar
-
3 cshredded mozzerella
-
garlic & herb seasoning (i use mrs. dash)
-
fresh ground black pepper
-
seasoning salt
How To Make chicken-vegetable lasagna
-
1Season chicken breast cubes with garlic & herb seasoning, pepper & seasoning salt. Brown & sit aside to cool.
-
2Mix ricotta, sour cream, eggs, parmesan, 1.5 cups of shredded cheddar. Season with more garlic & herb Mrs. dash & salt/pepper.
-
3Steam the frozen vegetables till slightly tender (not mushy) & drain.
-
4Start with a layer of cheese sauce in the bottom of a DEEP lasagna pan (at least 9x13).
-
5Next add layer of three noodles, sauce, chicken pieces, vegetables, shredded mozzerella. Repeat till used up ending in using the last 1.5 cups of the shredded cheddar for the top.
-
6Bake at 350 till browned slightly.
-
7Served this with a salad & garlic bread. Typical & easy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT