Chicken-Vegetable Lasagna

Chicken-vegetable Lasagna Recipe

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Kellie Simpson


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.


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  • 3 lb
    chicken breast, diced
  • 12
    lasgana noodles, cooked & drained
  • 2 pkg
    frozen normandy vegetable mix
  • 12 oz
    tub ricotta cheese
  • 2
  • 1 c
    sour cream
  • 2 can(s)
    (10 oz) cream of mushroom soup
  • 1 c
    parmesan, grated
  • 3 c
    shredded cheddar
  • 3 c
    shredded mozzerella
  • ·
    garlic & herb seasoning (i use mrs. dash)
  • ·
    fresh ground black pepper
  • ·
    seasoning salt

How to Make Chicken-Vegetable Lasagna


  1. Season chicken breast cubes with garlic & herb seasoning, pepper & seasoning salt. Brown & sit aside to cool.
  2. Mix ricotta, sour cream, eggs, parmesan, 1.5 cups of shredded cheddar. Season with more garlic & herb Mrs. dash & salt/pepper.
  3. Steam the frozen vegetables till slightly tender (not mushy) & drain.
  4. Start with a layer of cheese sauce in the bottom of a DEEP lasagna pan (at least 9x13).
  5. Next 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.
  6. Bake at 350 till browned slightly.
  7. Served this with a salad & garlic bread. Typical & easy.

Printable Recipe Card

About Chicken-Vegetable Lasagna

Course/Dish: Chicken, Pasta
Other Tag: Quick & Easy

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