Chicken Lasagna


Serves: 5
Total Calories: 353

Ingredients

2 cups cubed chicken breasts
3 cups sliced mushrooms
2 cloves garlic, minced
1 large onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons olive oil
1 (28-ounce) can Italian tomato
1 (15-ounce) can tomato sauce
3 tablespoons freshly ground Romano cheese
2 cups grated carrots
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 (8-ounce) package lasagna noodles, cooked and drained
1/2 cup freshly ground Romaine lettuce
6 - 8 slices mozzarella cheese

Directions:

Sauté chicken, mushrooms, garlic, onion, oregano, basil, and thyme in olive oil until chicken loses its pink color. Stir in tomatoes and tomato sauce, 3 tablespoons Romano cheese, carrots, salt, and pepper. Simmer 10–15 minutes. In oiled 9x13-inch baking dish, place half lasagna noodles, top with half the sauce mixture, Romano, and mozzarella cheeses. Repeat layers. Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes or until bubbly. Let rest 5 minutes in pan before serving.

Nutritional Facts:

Serves: 5
Total Calories: 353
Calories from Fat: 141

This Chicken Lasagna recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.




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