Chicken, Olives & Veggie Lasagna
Total Time:
1h 35 min
Prep Time:
20 min
Cook Time:
1h 15min
Ingredients:
9 whole grain lasagna noodles
1 zucchini, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup mushrooms, diced
1 cup shredded carrot
1/3 cup butter
1/3 cup all purpose flour
1/3 cup olive tapenade
4 cups milk
4 cups shredded Mozzarella cheese
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
2 cups part-skim ricotta cheese
2 cups spinach, chopped
2 cups chicken, shredded
½ cup Parmesan cheese
Directions:
Preheat oven to 350 F. Heat a large pan on medium. Melt the butter in the pan.
Cook the onion, garlic, zucchini, mushroom and carrot in the pan for about 5 minutes.
Stir in the flour and cook for 2 minutes.
Add the milk, basil, oregano, thyme, salt and black pepper in the pan and whisk well.
Simmer for 3-4 minutes or until thick.
Meanwhile, cook the lasagna noodles according to package directions.
Mix the ricotta cheese, olive tapenade and spinach in a bowl.
Brush a lasagna pan with a thin layer of the sauce.
Layer 1/3 of the noodles, vegetable sauce, ricotta spread, shredded chicken and Mozzarella cheese in that order. Repeat the layers twice.
Top with Parmesan cheese and cover with aluminum foil. Bake for 45 minutes.
Uncover and bake for another 15 minutes.
Remove from oven and let cool for about 10 minutes. Serve.
Serves:
8
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