Healthy Chicken and Vegetable Lasagna Recipe - Easy & Delicious

Chicken and Veggie Lasagna

YIELD Makes 12 servings

Pasta is a great source of complex carbohydrates. It also contains six essential amino acids, three B-complex vitamins and iron. When cooking pasta, make sure the water is at a rolling boil. This circulates the pasta so that is cooks evenly.

INGREDIENTS

Tomato-Herb Sauce (recipe) Olive oil cooking spray 1‑1/2 cups thinly sliced zucchini 1 cup thinly sliced carrots 3 cups torn fresh spinach leaves 1/2 teaspoon salt 1 package (15 ounces) fat-free ricotta cheese 1/2 cup grated Parmesan cheese 9 lasagna noodles, cooked and drained 2 cups (8 ounces) shredded reduced-fat mozzarella cheese

PREPARATION:

1. Prepare Tomato-Herb Sauce.
2. Preheat oven to 350°F. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add zucchini and carrots; cook and stir about 5 minutes or until almost tender. Remove from heat; stir in spinach and salt.
3. Combine ricotta and Parmesan cheese in small bowl. Spread 1-2/3 cups Tomato-Herb Sauce on bottom of 13X9-inch baking pan. Top with 3 noodles. Spoon half of ricotta cheese mixture over noodles; spread lightly with spatula. Spoon half of zucchini mixture over ricotta cheese mixture; sprinkle with 1 cup mozzarella cheese. Repeat layers; place remaining 3 noodles on top.
4. Spread remaining Tomato-Herb Sauce over noodles. Cover with aluminum foil; bake 1 hour or until sauce is bubbly. Let stand 5 to 10 minutes; cut into 12 pieces. Garnish as desired.

This recipe appears in: Chicken NUTRITIONAL INFORMATION: Serving Size: 1 piece lasagna Sodium 431 mg Protein 22 g Fiber 4 g Carbohydrate 26 g Cholesterol 51 mg Saturated Fat 2 g Total Fat 8 g Calories from Fat 27 % Calories 254 DIETARY EXCHANGE: Meat 2 Vegetable 2 Starch 1 Fat 1/2