Chicken Vegetable Lasagnapasta, poultry 1 onion, medium -- minced 2 tablespoon butter 3 cloves garlic -- minced 2 cup eggplant -- peeled & diced 2 zucchini,medium -- 1 diagonally cut 1 green pepper -- diced 28 oz can tomato,whole drained & chopped 1 teaspoon oregano 1/2 teaspoon salt 1 teaspoon pepper 1 cup carrots -- shredded 16 oz ricotta cheese 1 egg -- beaten 8 lasagna noodles, uncooked 1 1/2 cup parmesan cheese 3 cup mozzarella cheese Coat a large pot with non stick spray. Add butter and melt over medium heat. Add onion and garlic; saute until tender. Add chicken; cook until almost done. Stir in eggplant, zucchini, green pepper, tomatoes, oregano, salt and pepper. Cook over medium heat 15-20 minutes, stirring frequently. Remove from heat. Stir in shredded carrots and cool. Combine ricotta cheese and egg in a small bowl. Add to chicken vegetable mixturel mix well and set aside. Cook lasagna noodles according to package. drain noodles; set aside. Greasea 12x 9x2 baking dish. Spread one-third of chicken vegetable mixture in baking dish. Top with one-third parmesan cheese. one-third mozzarella cheese. then 4 noodles; repeat layers once. Top with remaining chicken vegetable mixture. Reserve remaingn cheese. cover and bake at 350* for 45 minutes. Uncover and sprinkle with remaining parmesan and mozzarella cheese. Bake uncovered 5 to 10 minutes. Let stand 10 minutes before serving. Garnish with carrot culs and fresh parsley if desired. Serves 8. Recipe By : Simmer & Savor Luncheon 2/15/95 |
