chicken-vegetable lasagna
(1 RATING)
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.
No Image
prep time
cook time
method
---
yield
8 +
Ingredients
- 3 pounds chicken breast, diced
- 12 - lasgana noodles, cooked & drained
- 2 packages frozen normandy vegetable mix
- 12 ounces tub ricotta cheese
- 2 - eggs
- 1 cup sour cream
- 2 cans (10 oz) cream of mushroom soup
- 1 cup parmesan, grated
- 3 cups shredded cheddar
- 3 cups shredded mozzerella
- - garlic & herb seasoning (i use mrs. dash)
- - fresh ground black pepper
- - seasoning salt
How To Make chicken-vegetable lasagna
-
Step 1Season chicken breast cubes with garlic & herb seasoning, pepper & seasoning salt. Brown & sit aside to cool.
-
Step 2Mix ricotta, sour cream, eggs, parmesan, 1.5 cups of shredded cheddar. Season with more garlic & herb Mrs. dash & salt/pepper.
-
Step 3Steam the frozen vegetables till slightly tender (not mushy) & drain.
-
Step 4Start with a layer of cheese sauce in the bottom of a DEEP lasagna pan (at least 9x13).
-
Step 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.
-
Step 6Bake at 350 till browned slightly.
-
Step 7Served this with a salad & garlic bread. Typical & easy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes