March 27, 2010

CHICKEN-VEGETABLE LASAGNA

Vegetable cooking spray
2 tbsp. butter
1 med. onion, minced
3 cloves garlic, minced
2 c. peeled, diced eggplant
2 med. zucchini, diagonally sliced
1 lg. green pepper, chopped
1 lb. diced, uncooked chicken
1 (28 oz.) can whole tomatoes, drained and chopped
1 tsp. dried oregano leaves
1/2 tsp. salt
1 tsp. pepper
1 c. shredded carrot (2 carrots)
1 (16 oz.) carton Ricotta cheese
1 egg, beaten
8 uncooked lasagna noodles
1 1/2 c. grated Parmesan cheese
3 c. (12 oz.) shredded Mozzarella cheese
Carrot curl (optional)
Fresh parsley sprig (optional)

Coat a Dutch oven with cooking spray. Add butter and melt over medium heat. Add onion and garlic, saute until tender. Stir in eggplant, zucchini, green pepper, chicken, tomatoes, oregano, salt and pepper. Cook over medium high heat 15 minutes, stirring frequently. Remove from heat and stir in shredded carrot, cool. Combine Ricotta cheese and egg in small bowl. Add to chicken-vegetable mixture; mix well, and set aside.

Cook lasagna according to package directions. Drain noodles and set aside. Spread about 1/3 of chicken-vegetable mixture in a 13x9x2 inch baking dish.

Top with 1/3 of Parmesan cheese, 1/3 of Mozzarella cheese, and 4 noodles. Repeat layers once. Top with remaining chicken-vegetable mixture. Reserve remaining cheese.

Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with remaining Parmesan and Mozzarella cheese. Bake, uncovered, 5 minutes. Let stand 10 minutes before serving. Garnish with carrot curls and fresh parsley sprig, if desired. Yield: 8 servings.

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